I am sure everyone feels this way but how is it September already? Last two months have gone by in a flash and I don't have much to show for it. Except my toned abs. haha! just kidding. There are no abs. There are however a plethora of failed recipes for high protein granola and granola bars which I'm developing for our new product line, that is if I actually get it right. There is also a brand new website , developing a new social media strategy (our current one doesn't exist), a home renovation that is under way (!!!!) and a whole lot of grey hairs. So I guess I sort of know where the year went but can't really wrap my head around it.
I made a little list of resolutions. The ones I need to get to before new year's eve. It includes a head stand, making a wedding cake (two of my closest friends are getting married in December so no more excuses), nailing the high protein granola/energy bar recipe, keeping my starter alive (its nine months old already!), consistently blogging(hi!) and working through the laminated dough section of my culinary course. And that's what brings us to this recipe. I have been baking danishes, croissant(this one is a pain in the ass simply because of the hand rolling/ warm climate which melts the butter immediately, making me run back and forth with a sheet of dough to the fridge to chill before I can roll again) and brioche dough (my favourite so far-make it the day before, chill it overnight and turn it into lots of different things- babka, buns, a simple loaf of bread).
I had some brioche dough in the fridge which I rolled into a rough rectangle and filled it with a rich pistachio frangipane (its divine!) and dollops of sweet bitter homemade marmalade and then rolled back into a long cylindrical tube. I was going to cut and braid it like a traditional babka but then I had too much dough on my hand and started twisting this around until I had a pretty wreath thing going.
It baked up all bronze and beautiful. Its even prettier once sliced with deep green swirls and really rich. A small slice with a cup of tea or coffee is all you need. Put this on your baking list before the year ends and you will be one happy clam.
Pistachio & marmalade wreath
BRIOCHE DOUGH - Recipe from Chef Sim Cass ,Institute of Culinary Education.
- All purpose flour 910 gm
- butter 225 gm
- eggs 450 gm
- milk 155 gm
- salt 14gm
- sugar 55 gm
- SAF GOLD yeast 14 gm
- Plum jam for filling (or any jam of your choice)- 120 gm
- Caster sugar- 100 gm (to roll the doughnuts in)
PISTACHIO FRANGIPANE- Recipe from Smitten Kitchen
- 110 grams shelled unsalted pistachios
- 10 grams all purpose flour
- Few pinches of sea salt
- 75 grams sugar
- 70 grams)unsalted butter, cold is fine
- 1 large egg
- 2 teaspoon vanilla extract
6 TBSP of marmalade
- Combine milk and yeast in a mixing bowl and whisk. Let it sit for 5 minutes till the yeast is activated and bubbles form on the surface of milk.
- Add eggs, salt, sugar and flour to the mixing bowl. Mix on low speed for 3 minutes with a dough hook attachment. Then mix on high speed for 3 minutes.
- Cut really cold butter in small cubes. Keep it in the fridge if it starts to melt. Butter has to be really cold before you incorporate into the dough.
- Add butter slowly into the dough while the dough continues to mix. Mix for 12-15 minutes and near the end, scrape down the sides.
- Scrape dough into a a bowl that has been oiled lightly and cover it with plastic wrap.
- Allow the dough to sit for an hour at room temperature.
- Refrigerate dough overnight.
- In your food processor bowl, grind pistachios, sugar, flour and salt together until the nuts are powdery. Cut the butter into chunks and add it to the machine. Run the machine until no buttery bits are visible.
- Add vanilla and egg, blending until just combined.
- Remove the brioche dough from the refrigerator.
- On a lightly floured work surface, roll out the dough roughly into a rectangle. If the dough becomes too warm at any point, gently place it on the back of a sheet pan lined with parchment and refrigerate for 10 minutes, then continue working.
- Spread pistachio frangipane onto the brioche using an offset spatula, reaching all the way to the edges but leaving 2 cm of dough bare on one of the long sides. Brush the bare part with water.
- Dollop marmalade all over the dough and gently spread it with an offset spatula.
- Starting from the other long side, roll up the dough tightly and evenly. Once the dough is rolled up, gently roll the log until it is 50 cm in length, being careful not to squish or deform the dough.
- Using a large knife, make a cut in the dough log, leaving 3 cm at the top uncut. Place the right half of dough over the left, then repeat until you have a "braid" of dough. Gently brush a bit of water onto the ends of the dough and twist it into a circle and press the ends together. Place on a parchment lined baking sheet.
- Place a piece of plastic wrap lightly on the surface of the brioche and let it proof in a warmish place for 1 1/2 to 2 hours. In Bombay, it takes about an hour in a warm place (my kitchen counter more specifically).
- Preheat the oven to 175 degrees C. Brush the brioche with an egg wash and bake until golden brown, abut 20 to 25 minutes.
- Remove from the oven and let cool completely.Slice and enjoy!