Brioche is a rich buttery bread that can be used for many things like French toast, bread pudding or even pastry tarts. I use this recipe when I make my individual tarts. The dough is easy to handle, rolls thin but will hold up when removed from the pastry form. The result is a perfect tart, with a buttery crust. Then you  fill it with the lemon curd and you can't go wrong.

This recipe is from Peter Reinhart's Whole Grain Breads. The recipe is an indirect dough which means it needs 2 days to make.

 Day 1
Soaker:
1 3/4 c. hard white or red flour (227g) - I use hard white it's lighter in color
1/2 tsp. salt (4g)
1/2 c. whole milk, scalded & cooled (113g)
1 c. butter (unsalted, melted)

Directions

• Mix all of the ingredients together until the flour is incorporated and forms a ball
• Cover and place in the refrigerator overnight or up to 3 days. Leave it in the fridge until you are ready to use because the butter must be cold.

Biga:
1 3/4c. hard white or red flour (227g) - I use hard white it's lighter in color
1/4 tsp. instant yeast (1g)
4 large eggs beaten (184g)

Directions

• Mix all of the ingredients together to form a ball. Knead for about 2 minutes until all of the ingredients are mixed. The dough will be very sticky.
• Let the dough rest for 5 minutes then knead it again for about 1 minute until it becomes smoother but still a little sticky.
• Cover and refrigerate overnight or up to 3 days
• Leave the biga in the fridge until you are ready to use, cold is better.

Day 2
Final Additions in a small bowl
1 c. hard white or red flour (128g) - I use hard white flour
5/8 tsp. salt (5g)
2 1/4 tsp. instant yeast (7g)
3 T. sugar (42g)
Mix together

Directions

• Remove the soaker and biga from the fridge.
• Lay the soaker on the counter and flatten into a disk
• Flatten the biga into a disk and lay on top of the soaker
• Cut thru both and put them into your mixer - as you are doing this add the final additions to the mixer.  Continue until all of the cut up dough is added to the bowl along with the final additions.
• Mix on low for about 4 minutes until they form together and become a soft dough.

There is no bulk proof needed shape as you desire. I use the dough to make the crust for my individual tarts. This recipe will make about 18 small tarts. So you can cut it in half if you wish. I roll the dough out to a 6 inch round and place into small individual pie pans.

Cover and let raise for 2 - 4 hours at room temperature. (depending on temperature of the room)
Put the Lemon Curd filling into each tart using a #24 scoop (1/3 c.)

Bake 15 -18 minutes
Pre heat oven to 375 degrees F.
Bake: 5 minutes at 375 degrees F.
Bake: 10 minutes at 350 degrees F.

Conchas (Shells) are a Mexican pastry that is famous for its shell-like shape. The pastry contains a sugar shell pattern on the top. This is one of the most famous Mexican pastries and widely recognized in the United States. It is also referred to as "pan de huevo" The ones I make are not as heavy on the sugar as you fine in Mexico and make a nice treat with coffee or tea and great for breakfast.


Servings: 12-14 Conchas
Bake: 20 minutes
Oven: 350

They are basically a sweet bread dough with a cookie baked on top. They are pretty to look at but easy to make.

Instructions for Dough
Use your favorite sweet bread recipe  let the dough rise the first time then punch down and divide the dough into 12 -14 pieces around 75 grams like you are making dinner rolls. Form the dough just like you are making rolls, then space them out a few inches apart onto a large cookie sheet. With your hand flatten the rolls a bit. You will be placing the cookie topping on top of each flattened roll.

Flavored Cookie Topping Dough

• 2/3 cup granulated sugar
• 1/2 cup butter
• 1/2 cup flour
• 2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions:
Make the topping while the dough rises for the first time. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.

When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. I put the dough between 2 sheets of plastic and rolled it about 1/4 thick. Then I used a biscuit cuter 3 inches in size and cut the circles. If the dough is sticky place in the fridge to make it easier to work with. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.

This is a really different technique that I will have in my June Newsletter in more detail. I came across this method doing some research. This technique makes even whole grain bread very, very light.  This recipe makes nice sweet rolls but would make good soft hamburger or hot dog buns also. You would never know this is 100% whole grain, so if you're trying to get your family to eat whole grain this is a recipe you might try.
You will need a mixer  or strong arms to make this recipe because it requires a lot of kneading to develop the gluten.

If you have a scale use the weights, they are more accurate than the volume measurements.

Yields: (6) 2 inch thick  sweet rolls or (12) rolls cut 1 inch thick
Bake: 350 degrees F. for 30 to 40  minutes depending on how thick you cut them

Ingredients of Tangzhong
25g hard white flour (2T. +1tsp.)
125 g milk (1/2 c.)

Method of making Tangzhong:
(picture at bottom of recipe)

1. Mix flour in water until there are no lumps. Cook over medium-low heat, stirring constantly  with a wooden spoon, whisk or spatula to prevent the mixture from burning and sticking.
   
   
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture with every stir you make with the spoon it’s done.  Use a thermometer to check the temperature it should be 149 degrees F. 
   
   
3. Transfer into a clean bowl. Cover with a cling wrap sticking it  onto the surface of Tangzhong to prevent it from drying up and let cool. The Tangzhong can be used right away once it cools down to room temperature.  Just measure out the amount you need.  (Note: The chilled Tangzhong should return to room temperature before adding into the  other ingredients).
   
   

Sweet Roll Recipe makes 6 -12 rolls depending on  the thickness
Ingredients:
150 g milk (1/2c. +2T.)
45 g whisked egg (1  lg. egg)
100 g Tangzhong (1/2 c.)
40 g sugar (1/4 c.)
1 tsp. salt (5g)
200 g Hard White  bread flour (1 c.+1T)
150 g Spelt flour (2/3 c.) or  150g Hard White
6 g instant dry yeast (2 tsp.)
40 g unsalted butter, chopped into small pieces and put into the freezer (3T.)
Did not add the butter until later, in small chunks cold.

Filling:
56 g  melted butter (1/4c.)
175 g brown sugar  (3/4 c.)
1 T. cinnamon
1/2 T. xantham gum or guar gum

Method:

1. Add all ingredients (except butter) into the mixer bowl, first the wet ingredients (milk, egg,Tangzhong), then followed by the dry ingredients (sugar, salt,  flour, yeast).
   
   
2. Using your paddle attachment mix, when all ingredients come together,         (after a couple of minutes) let the dough rest 10 minutes. After the autolyse or rest,  take your cold small pieces of butter and poke holes in the dough with your finger and put the butter into them knead again until all the butter disapears into the dough. Let the dough autolyse again, 10 minutes.  The dough should be elastic and you should be able to get a window pane. Since this recipe has spelt you must be careful not to over knead it. Spelt is more fragile, and the gluten can not take heavy kneading.
   
3. Note: I have a large 7 quart mixer and the kneading times will be shorter than for example if you have a smaller kitchen aid mixer. Just knead until the dough is stretchy and will give you a window pane, it may be slightly sticky.
   
   
4. Proof at 80 degrees for about 45 minutes or until double in size. Do the finger poke technique.
   
   
5. Transfer the dough to a clean floured surface. Do the flower peddle technique and round the dough. Let the dough rest 5 minutes and repeat.
   
   
6. Roll out the dough into a rectangle with the thickness of the dough 1/4 of an inch. Spread the filling onto the dough and roll up like a jelly roll. The dough will be easy to handle at this point. Get a piece of dental floss about 12 inches long and slide the floss under the log and with each end of the dental floss cross them and it will give you a clean cut without smashing the dough. Cut  into 1-2 inch  lengths the entire roll.
   
   
7. Bake in a pre-heated 350 degree F. oven for 20 to 25 minutes. Remove from the oven and let them cool. Ice with powder sugar mixed with a bit of melted butter and milk, drizzle this over the  sweet rolls.Transfer onto a wire rack and let cool completely.