Youtube Channel: https://www.youtube.com/channel/UC3WcHJI1UyuxR6DeJOHVs0w/
My family are very fortunate to live in an area populated with milk tea and Taiwanese bakeries. We can drive down the street and pick up all kinds of delicious breads and pastries when we want too. I’m partial to savory breads; one of my favorites is the corn and cheese brioche bread. Brioche bread is of French origin, has a rich flavor and moist tender texture. It’s on the sweeter and fattier side of the bread spectrum and its butter and egg content creates a light and fluffy bite! The sweet tangy flavor of the corn cheese filling compliments the savory sweetness of this bread. I hope you enjoy my version of this delightful brioche! My family of four can finish these in one sitting. They are so tasty and easy to eat!
Dough Recipe (12 portions)
2 tbsp sugar 30g
6 tbsp sugar 90g
1 tbsp instant dry yeast 7g
¼ cup milk 65g
⅓ cup warm water 110g
3 cups bread flour 390g
2 beaten egg 88g
4 tbsp soften butter 56g (room temperature)
Corn Cheese Filling
1 can of sweet corn 15oz
1 cup of shredded cheddar or mix cheese
¾ cup of mayonnaise (Japanese or Miracle Whip are fine to use)
½ tsp salt
½ tsp sugar
¼ black pepper
Egg Wash
1 egg
1 tbsp water
Method
In a large mixing bowl or stand mixer bowl, add 2 tbsp sugar, instant yeast, warm water and milk. Use a spatula or dough hook and mix well. Let stand for 5-minutes
Add flour and rest of sugar. Mix slightly and add in eggs. If using a stand mixer, keep on “mix” setting. Once flour pulls together, add softened room temperature butter. Dough will separate slightly. When butter begins to blend in, increase the mixer to a speed of “2”. If mixing by hand, begin to use your hands and knead dough. Knead for 12 minutes. Dough will appear sticky at this point. But it will change after the resting period.
Let dough rest for 15-minutes. Knead again for 12 more minutes. Dough will come together nicely and stop sticking.
Remove dough from the bowl and form a tight ball by pulling dough from the sides downwards and pinching together at the base. Dough should be smooth.
Place dough back into the bowl, cover with plastic wrap and kitchen towel on top. Place in a warm stop to rise 2-3 times the original size.. Approximately 1 - 1.5 hours. You can also proof dough in an instant pot using the yogurt function. Approximately 15-20 minutes. Do not use your instant pot lid. Use a regular pot lid.
While the dough is proofing mix all filling ingredients together and store in the fridge till ready to use.
After Proofing The Dough
Once dough has risen 2-3 times the size, it’s time to shape!
Gently punch down dough and shape by pulling the dough’s sides down to the base again. Divide dough into 12 equal pieces. If you have a scale, weigh pieces to make them similar in size.
Use the same technique of pulling the sides downwards to the base for the 12 pieces to form smooth balls.
Cover with plastic wrap and rest for 15-minutes.
The outer layer of the dough will be dried out a bit. Let’s pull the dry part down again.
Then roll into a 5-6 inch rope to make a knot. The knot will create a hole for our cheese corn filling later on.
Set these guys onto a baking sheet with equal spacing. It’s time to do the final rise before filling and baking. Cover and place in a warm location. Let the dough rise 2-3 times of its size. Approximately 45-minutes to 1.5 hours depending on how warm your home is and time of the year.
Mix egg wash ingredients and set aside.
Preheat the oven to 350° F.
Once risen, add 1 -1.5 tbsp filling to center and gently push down. Not too much, just half way down the proofy dough.
Brush egg wash over exposed surfaces of the dough.
Bake on the middle rack for 15-20 minutes or until golden brown.
Allow to cool so that the bread is stable enough to remove from the tray.
It’s so good when still slightly warm! That’s how we like ours. Keep in the fridge up to 1-week and frozen up to 3-6 months depending on how insulated your freeze is. Enjoy my friends!
Youtube Channel: https://www.youtube.com/channel/UC3WcHJI1UyuxR6DeJOHVs0w/
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