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sugar brioche for the tall short person

My Tall Short Person made the request for sugar brioche.  It is something she grew up with in New Orleans.  I enjoyed them too so I do understand.  The galette bressane that I make is considered a sugar brioche for Nothern France but it is not quite what she was thinking.  

I did some research on brioche.  Compared all the recipes in the house.  And came up with one I used.  The research is how I found out that galette bressane is considered a sugar brioche.  I decided to try the recipe in Flour by Joanne Chang.  I adapted the recipe a bit, both on purpose and not on purpose!  The Tall Short Person was pleased.

I will tell you every recipe I read called for a stand mixer.  I did everything by hand so know it is possible.  I also used sourdough as my yeast.  The brioche were quite lovely.  The second day they were a little bit dryer but that was to be expected.

sugar brioche

sourdough starter

3/4 cup water

1 cup flour

9 tablespoons sugar

1 tablespoon salt

6 eggs

1 cup plus 6 tablespoons butter at room temperature

5 1/2 to 6 cups flour (I used all purpose)

1 beaten egg

sugar for topping

The night before (or at least eight hours), put the sourdough, 3/4 cup water, and 1 cup flour in a large bowl.  Mix well, cover, and leave over night or until bubbly.  Pull out a couple of tablespoons of starter and put in the refrigerator for next time.

To the sponge, add the sugar, salt, and eggs.  Mix in the butter.  Stir in the flour a cup at a time.  

Stop at five cups and stir well.  At this point, turn out on a floured surface and knead until smooth, incorprating more flour as needed.  You really want to not over add flour.  The brioche will be lighter with the less flour you add.

At this point, I put half the dough into the freezer (it makes that much).  The remaining half, put in a gallon ziploc bag, and put in the refrigerator for at least 6 hours or overnight.

Butter 12 large muffin cups.  My pans half six each.  Divide the dough into four pieces.  Three of the pieces, divide into four, roll into balls, and put in the muffin cups.  You will have twelve.  The last piece, divide into 12 small balls and place on top of each larger ball.  Let rise 4 to 6 hours in a warm place, or until they have nearly doubled in size.

Brush the top of each brioche with the egg and sprinkle with sugar.

Bake at 350 degrees Fahrenheit for 35 to 45 minutes.  You may wish to check at 30 minutes.  You want a golden brown bun.

These made a wonderful breakfast with a pot of tea. 

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