Canvas
dashed green lines,
cream cubes,
scattered salt.
Braid
tender fingers working
pillowed dough,
with love and laughter.
Wreath
tear the crisp,
spread butter,
take a bite.
...
Savory Brioche Braid
time 20 minutes dough prep, 2 x 2 hours proofing, around 40 minutes baking
yields one large round braid, around 26cm in diameter
dough:
1 Tbsp. chopped chives
1 clove garlic, minced
150g unsalted butter, melted
75ml lukewarm milk or water
30g active yeast
2 large eggs, lightly beaten, plus 1 more for egg wash
2 Tbsp. honey
1/2 tsp. kosher salt
270g unbleached all-purpose flour
filling:
2 Tbsp. butter
2-3 Tbsp. chives, finely chopped (more for increased flavor)
100g smoked gouda, shredded, or more to taste
Melt the butter, chives, and garlic together in a small skillet over medium-low heat.
Let the chives and garlic brown for a few minutes to let the flavor infuse.
Set aside and let cool.
Warm the milk to just lukewarm (comfortable to the touch but not hot).
In a large bowl, whisk together the yeast and milk mixture, eggs, and honey.
Strain out the chives and garlic from the melted butter, add the butter, and whisk again. (Alternatively, for a stronger garlic-chive flavor, leave it in.)
In a stand mixer, weigh the flour and salt together.
Add the wet ingredients and beat at medium speed for 3 minutes.
Cover with a damp towel and allow to sit at room temperature for an hour for its first rise, punch the dough together and let rise for another hour.
When ready to bake, melt the butter with the chopped chives in a small saucepan over medium-low heat until it bubbles and is just slightly browned, then turn off the heat.
Roll the dough out on a floured surface (the dough will be sticky, so make sure to flour first) to about an 8x11 inch rectangle, or about the size of a piece of paper.
Brush the butter mixture over the bread, then sprinkle shredded cheese evenly across it, as much as you like.
Next, you braid the dough.
Roll the dough lengthwise.
Half the roll with a sharp knife.
Lay down both strands parallel to each other and fold one under the other into a braid.
Shape into a circle, making both ends overlap.
Transfer to a cast-iron pan, a silicon mat or parchment paper
Cover again with a damp towel and let rise in a warm place for 1.5 to 2 hours, or until doubled. Preheat the oven to 175 degrees Celsius.
Whisk together an egg and a splash of water or milk.
Brush the egg wash over the loaf, then bake for about 30-40 minutes, or until a skewer inserted in the middle comes out clean.
