Saturday morning I dragged my feet to a blogger brunch that ended up being a fun learning experience, but a little awkward because my blogger friend Terri over at Cupcake And Coffee Break couldn’t come with me. Thankfully, I met the sweetheart behind Miles & Smiles, Claudia, and a few other dear girls who made the time a whole lot better.
The brunch was hosted at an adorable little classy cafe called LynHall on Lyndale in Minneapolis (kinda by the Walker Art Museum). The soiree was sponsored by Driscoll’s berries and The Feed Feed and it was a very well done event! The food (made by LynHall) was delicious too! I took the menu because I wanted to remember the names of all of the yummy foods! I may have to look for them on the menu next time I’m at the restaurant. Or maybe I’ll just have to whip some of these treats up for a future Christmas party!
(The photo above is taken from LynHall’s website because my photo didn’t quite do the beauty of the space justice.)
My favorites foods at LynHall were:
- The Fritatta with all of the fall vegetables,
- Dark Chocolate Pudding with Driscoll’s raspberry compote (& toasted coconut), and
- Raspberry Oat Shortcakes (the shortcake part of it was thin and semi-crunchy and amazing). so if you recreate the recipe linked, you could make the crust even thinner and instead of cutting it you could just cut that super thin crust into squares. I will make it soon and post the recipe for you so you can see what I mean.
- The recipes I linked above are not the exact ones, but they seemed similar to what we had.
Like I said I really liked learning about the 5 minute bread making process and I can’t wait to try it! To be fair though… it will take more than 5 minutes total, but the idea is that you can mix the ingredients and be done with the labor in about 5 minutes. Then you let the dough rest and the yeast rise for around 2 hours before quickly kneading the bread and putting it in the oven to bake.
The recipe I will include is for the brioche Zoe Francois made for us during the demonstration, pictured here:
borrowed from Zoe Francois from www.artisanbreadinfive.com
1 1/2 cups lukewarm water
1 tablespoon yeast/ 1 packet
1 to 1 1/2 tablespoons salt
8 large eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour
How to make the dough:
- Mix everything in a food safe bucket, but if there is a lid, don’t put it on tight. You could even do what Zoe does and have a hole drilled in the lid so you can put the lid on tight, but air can still get in and out. You can find these at Lowe’s even!
- When it’s done rising (after about 2 hours) you will flour your hands, put down some wax paper, and roll out about a pound of dough (grapefruit size) into a 10×12″ sheet.
- spread the cream cheese and jam mixtures down the center of the rectangle.
- cut horizontal slits (.5″ apart) like fringes in the dough along the outside edges. This is the part that you will twist and “braid.”
- Twist and crisscross the fringes into a pattern. Make sure to overlap well and to let it be a little loose so the resulting bread is fluffy and light.
- put the brioche onto a pan to catch any juice that drips.
- preheat oven to 350 degrees F
- brush with the eggwash just before putting it into the oven
- bake 30 minutes
- allow to cool before topping it with the icing and fresh Driscoll’s berries!
Raspberry Jam (for the inside):
12 ounces Driscoll’s raspberries
1/3 cup sugar
1 teaspoon lemon juice
How to make the jam: put the ingredients in a pot on the stove and let it simmer for about 30 minutes, stirring occasionally. Zoe says you’ll know it’s done when the jam sticks to the spoon a little 🙂
Cream Cheese (for inside the brioche):
4 ounces cream cheese
1/2 teaspoon lemon zest
1 tablespoon sugar
Egg wash (1 egg mixed with 1 tablespoon water) for topping braid
How to make the cream cheese filling: mix the ingredients in a bowl until blended.
Raspberry Icing (to top the braided brioche when done baking):
1/2 cup powdered sugar
1 raspberry (for color)
2(+) tablespoons heavy cream
6 ounces Driscoll’s raspberries for garnish
How to make the icing: stir together until smooth. Add more cream as needed to create a runny, but sticky consistency.
The aftermath: Extra Dough, yay!
You will have extra dough if you follow that part of the recipe exactly. That is a good thing. This dough can last at least one week in the fridge (longer in the freezer) and you can quickly make more brioche or sweet breads with it!
Do you like that concept of making dough quickly all at once and storing it?
Also, let me know if you try the recipe! I can’t wait to make it on my own!