Brioche Bombs
Recipes
1 min read
Ingredients
Brioche Dough:
| 135 | ml | Anchor Blue Top Milk, warmed |
|---|---|---|
| 1 | packet | (14g) instant dry yeast |
| 4 | Large eggs | |
| 3 - 8 | tbsp | Granulated sugar |
| 350 | gr | Bakers flour or plain flour |
| 200 | gr | Mainland Unsalted Butter, softened & cubed |
| 1 | tsp | Flake sea salt |
Brioche Bombs:
| 50 | gr | Brioche, round into thin |
|---|---|---|
| 15 | cm | Rounds |
| 1 | tbsp | Scallop potatoes |
| 1 | tsp | Onion jam |
| 1 | Egg, mixed for egg wash | |
| 1 | slice | Mainland Natural Swiss Cheese Slices, cut in quarters |
Scallop Potatoes:
| 250 | gr | Anchor Fresh Cream |
|---|---|---|
| 5 | ea | Large agria potato, thinly sliced |
| 1 | tbsp | Thyme, chopped |
| 50 | gr | Mainland Unsalted Butter |
| 1 | ea | Onion, sliced |
| White pepper |
Method
Brioche Dough:
- Activate yeast by pouring in tepid (warmed) milk, add the sugar to the yeast and place in a warm spot for 30 mins.
- In a large bowl, mix together the flour and salt. Add the activated yeast mix and use a fork to combine. Add eggs and knead the dough together by hand.
- On a clean bench, knead the softened butter cubes into the dough, a few at a time. As the butter starts to incorporate into the dough it will become very sticky. Keep kneading and slapping the dough down on the bench for at least 15 minutes to develop the gluten in the dough.
- Keep kneading until it is soft, smooth and strong. Don't add more flour!
- Place the dough ball into a greased bowl and cover it with a damp tea towel. Let it proof at room temperature for 2 hours until it is about doubled.
- Knock the dough back and place in the fridge to rest and chill for use when needed.
Brioche Bombs:
- Heat oven to 180°C. Roll brioche into 15 cm circles (like a small pizza). Add potato and onion jam and 3/4 of the swiss cheese into the middle of the dough circle.
- Fold edges to the center, twist the join together and trim excess dough.
- Place on a lined tray (join side down) and top with 1/4 slice of swiss cheese and egg wash the bomb.
- Bake for 12–15 minutes and serve piping hot.
Scallop Potatoes:
- Preheat oven to 180°C.
- Grease a 20×30cm ovenproof dish with butter and layer the potatoes alternately with the onion.
- Mix together the melted butter and cream with salt and white pepper and pour over the potatoes.
- Place in the oven, cover and bake for 50 minutes or until potatoes are tender.
- To finish remove the cover and bake for further 10 minutes to colour the top.
