ENRICHED YEAST DOUGH

all of the days finished breads!

Enriched Yeast Dough’s have more fat, sugar, and the yeast is higher in protein.

The internal temperature to determine doneness for Enriched Yeast dough is 180-190.

This week we made:

BRIOCHE

- BRIOCHE LOAF

- CINNAMON ROLLS

- PECAN STICKY BUNS

CHALLAH

KUGELHOPF

BRIOCHE

finished brioche

Yield: 3 large loaves or 60 Rolls

Method: Enriched dough

Fermentation: 1 to 2 hours at room temp, then overnight under refrigeration

Proofing: 30 minutes to 1 ½ hours

4 lb 7 oz AP Flour
24 Eggs
1.75 oz salt
7 oz sugar
1.75 oz active dry yeast
7 fl oz. water
3 lb unsalted butter, room temp
Egg wash, as needed

1. Place the flour, eggs, salt and sugar into the bowl of a mixer fitted with a dough hook. Stir the ingredients together

2. Combine the yeast and water and add to the dough

3. Knead approximately 20 minutes on medium speed. The dough will be smooth, shiny, and moist. It should not form a ball

4. Slowly add the butter to the dough. Knead only until all the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover the dough and let ferment at room temp until doubled.

5. Punch down the dough, cover tightly with plastic wrap and refrigerate overnight

6. Portion and shape the chilled dough as desired. Place the shaped dough in well greased pans. Brush with egg wash and proof at room temp until doubled.

brioche dough rolled in balls - waiting to go into oven

7. Bake at 375F until the brioche is a dark golden brown and sounds hollow. Baking time will vary depending on the temperature of the dough and the size of the rolls or loaves.

*we made a full recipe in class and split into three portions to make a loaf of Brioche bread, Cinnamon Rolls, and Pecan Sticky Puns.

CINNAMON ROLL

finished, glazed cinnamon rolls

DOUGH: Brioche dough

FILLING

6 oz unsalted butter
.5 oz cinnamon, ground
6 oz Brown sugar
OPTIONAL:
12 oz pecans
12 oz raisins

POWDERED SUGAR GLAZE

Yield 11 fl oz

1 lb powdered sugar
2 tsp vanilla extract
2 tsp lemon juice
1 fl oz water, warm

1. Whisk together the melted butter, cinnamon, and brown sugar.

2. Roll dough into a rectangle approximately 18inches X 30 inches.

dough rolled to 8 x 11, spread evenly with filling

3. Spread the filling evenly over the entire surface of the dough. Sprinkle with the pecans and raisins if using.

4. Starting with the longer side, roll the dough into a spiral. Cut into evenly sliced pieces. Place the rolls close together, cut side up, on a paper lined sheet pan allow them to rise until the rolls have increased 70% in volume.

cinnamon rolls packed closely together

5. Bake at 350F until golden brown, about 20-25 min

6. Cool slightly, then top with powdered sugar glaze.

just out of the oven cinnamon rolls

NOTES: When rolling out the dough, be sure to flip once or twice to make sure that it is not sticking to the table.

PECAN STICKY BUNS

just out of the oven pecan sticky buns

DOUGH: Brioche dough

TOPPING

3 fl oz honey
3 oz brown sugar
2 oz pecans, chopped

FILLING

1 tsp Cinnamon
3 oz pecans, chopped
4 oz brown sugar
3 oz unsalted butter, melted

1. Cream together the honey and sugar. Stir in the pecans (Topping)

2. Combine cinnamon, pecans, and brown sugar together (Filling)

3. Lightly grease muffin tins, or a cake pan, then distribute the toping evenly.

4. Roll out the dough into rectangle shape. 12 inches X 18 inches and about ¼ inch thick. Brush with the melted butter and top evenly with the filling mixture.

5. Starting with long either end, roll up the dough. Cut into slices about ¾ to 1 inch thick. Place slices in pan or muffin tins.

6. Proof until doubled, about 20 min. Bake at 325 F until very brown, about 25 min. Immediately invert the pan onto paper lined sheet pan to let the buns and the their topping slide out.

NOTES: The topping should be cooked over the stove top.

KUGELHOPF

Kugelhopf right out of the oven!

Yield: 4 loaves, about 1 lb 9 oz each

Method: Enriched dough

Fermentation 1 to 11/2 hr

Proofing: about 1 hr

10 fl oz Milk
2 oz instant yeast
10 eggs
1 tsp vanilla extract
2 lb 2oz Bread flour
5 oz sugar
.75 oz salt
18 oz unsalted butter, softened
1 lb raisins, conditioned

1. In a bowl fitted with a paddle attachment, combine milk, yeast, eggs and vanilla. Add the flour, sugar and salt. Mix on medium speed until well blended.

2. Switch to a dough hook. Knead until the dough reaches 75 F. Gradually add the butter. Knead until the soft dough is fully developed and passes the windowpane test. Add the raisins and gently mix them into the dough.

3. Ferment the dough, covered, until doubled. About 1- 1 ½ hr. Punch down the dough, cover and bench rest 15 min

4. Shape the dough to desired shape, proof until the increased 70% in volume.

5. Bake at 350 F for about 45 min. If it starts to brown too quickly, cover with buttered aluminum foil.

NOTES: Traditionally Kuglehopf is made with raisins, but you could use chocolate chips or candied fruit instead. We used dried cherries in ours.

CONDITIONING: this means to bring the moisture back by soaking the fruit in water or another liquid like rum. We soaked our cherries in rum for about 20 min!

to give the finished product a little but of extra shine after it came out the oven we brushed the top with a tart gel - this is a simple syrup and gelatin mixture.

If you add the raisins or anything else you may be adding to quickly it may break up or turn you dough another color – this is not a good thing

CHALLAH

finished challah

Yield: 2 large loaves

Method: Straight dough

Fermentation: 1 to 1 ½ hr

Proofing: 45 min

3 fl oz Honey
.6 oz salt
1 lb 12 oz Bread Flour
.5 oz Active dry yeast
2 fl oz water, hot
5 fl oz water, room temp
4 eggs
4 oz unsalted butter, melted
Egg wash, as needed
Sesame or poppy seeds, as needed

1. Stir together the honey, salt and 8 oz of the flour in the mixer fitted with a dough hook. Dissolve the yeast in the hot water. Add the yeast mixture, room temp water, eggs, and butter to the bowl. Stir until smooth

2. Knead the dough on medium speed, adding the remaining flour 2 oz at a time, until smooth, elastic and fully developed, about 5 min

3. Place the dough in a lightly greased bowl, cover and ferment until doubled. About 1 to 1 ½ hrs

4. Punch the dough and divide into six equal portions. Form the dough into two three-strand braided loaves. Place the loaves on sheet pan.

5. Brush loaves with egg was and sprinkle with sesame or poppy seeds. Proof until doubled, about 45 min

6. Bake at 350 F until the loaves are golden brown and sound hollow. About 40 min.

NOTES: Mine came out really well, although it could have been a little bit darker.

Instead of doing two braids, we made another shape. See what we did below!

portion to 6 equal parts

roll out into "snacks"

fold one over the other.

braid the four pieces

and there it is!! ready to go into the oven!