{"id":15410,"date":"2022-04-08T16:10:16","date_gmt":"2022-04-08T15:10:16","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=15410"},"modified":"2025-02-03T14:39:23","modified_gmt":"2025-02-03T14:39:23","slug":"black-garlic-brioche","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-brioche\/","title":{"rendered":"Black Garlic Brioche"},"content":{"rendered":"\t\t
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Black Garlic Brioche<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a0<\/span>BGK’s Black Garlic brioche is <\/span>light, soft and slightly sweet;\u00a0enriched with butter and eggs with the sweetness of Black Garlic.<\/span> Black Garlic brioche can be used in both sweet and savoury dishes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prep:<\/strong> 20 mins + 1.5 -3 hours first rise + 1 hour second rise | Cook:<\/strong> 20 mins | Makes: <\/b>2 x 1Ib loaves or 1 x 1lb loaf + 6 buns\u00a0|\u00a0V<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients<\/span><\/p>

  • 250ml warm water<\/li>
  • 7g active<\/i> dried yeast\u00a0<\/li>
  • 3 tbsp warm whole milk<\/li>
  • 25g caster sugar<\/li>
  • 500g strong bread flour, plus extra for dusting<\/li>
  • 1 tsp table salt<\/li>
  • 56g butter – softened<\/li>
  • 2 large eggs\u00a0<\/li>
  • 2 tbsp\u00a0Black Garlic Paste<\/b><\/li>
  • 1 egg – beaten for glazing<\/li>
  • 2 tbsp black sesame seeds, for sprinkling (optional)<\/span><\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Method<\/span><\/p>

    • Mix the warm water, active<\/i> yeast, warm milk and sugar in a jug. Let it stand for 5 minutes.<\/li>
    • Put the flour, salt and butter in the bowl of a stand mixer fitted with a dough hook attachment. Mix together until the mixture resembles fine breadcrumbs.\u00a0<\/li>
    • Add the yeast mixture, eggs and Black Garlic Paste to the flour\/butter mixture. Knead the dough for 10 minutes on medium speed. Note: the mixture will look sticky but do not be tempted to add any more flour.<\/i><\/li>
    • Once kneaded, scrape down the sides of the bowl and cover the mixing bowl with cling film. Leave the dough in a warm place to rise for 1.5 \u2013 3 hours or until doubled in size.<\/li>
    • Once the dough has doubled in size ‘knock back’ by kneading for a further 2 minutes. Note: the dough will be sticky.<\/i><\/li><\/ul>
      • Divide the dough equally between 2 non-stick 1lb\/450g loaf tins or alternatively, divide the second half of the dough equally between 6 non-stick 8cm x 5cm dariole moulds. <\/span>If the tin\/moulds are not non-stick,\u00a0grease with a little vegetable oil.\u00a0<\/b><\/i><\/li>
      • Leave the dough in the tins\/moulds in a warm place for a second rise – approximately 1 hour or until doubled in size.<\/span><\/li>
      • Preheat the oven to 200C\/180Cfan\/Gas6 and place a shallow baking tray at the bottom of the oven.<\/li>
      • When the dough has had the second rise, brush the buns\/loaf with beaten egg. Sprinkle with sesame seeds, if using.<\/li>
      • Just before baking, pour a cup of water into the preheated baking tray at the bottom of the oven.<\/li>
      • Bake the brioche for 20 minutes until golden. The brioche should sound hollow when the bottom is tapped.<\/li>
      • Leave the brioche to cool on a wire rack.<\/li><\/ul>
        \u00a0<\/div>
        Top Tip:<\/b> brushing the top of the loaf\/buns with beaten egg before baking will give the brioche a shiny finish.<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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