Potato Almond Brioche
My darling Husband can come up with gorgeous ideas at times. Like this brioche. We were sipping tea few days ago when he asked if I could bake him some buns. This took me by surprise as he dislikes bread, aversion at the very least. I, on the other hand, the eternal bread lover, upon hearing this was more than delighted to even start proofing the yeast straight away. He specifically asked me to put some potato, oregano and almond in the bread, to make it more savoury as per his palate. After some contemplation, I thought I could incorporate all his requests into a light brioche and experiment with it!
I love brioche, amongst all other breads out there. Buttery and soft as feather, I like it sweet and never had any savoury version of it. So this was a new challenge, as adding potatoes directly into the dough would only make it denser, which was not what I like. I usually prepare brioche dough the night before the actual serving day, so what I did was made the dough, let it rise in the fridge, and only then I added in The Husband’s special order, before the second rise.
The potatoes were diced, and cooked separately with a knob of butter and oregano. The aroma filled the house and we were salivating away, hours and hours to go before we broke the fast! 17 hours of summer fasting, we were literally counting the hours to have a bite of the brioche.
I managed to get the fluffy brioche that I had in mind, albeit savoury this time. It was delicious and The Husband was delighted. I even received a dozen of gorgeous roses with a lovely card that evening, very much to my own surprise..now, I don’t mind baking this everyday for such a beautiful appreciation afterwards. I should really thank The Husband for coming up with such a creative idea, that we can all share here.
Care for a bite, anyone?
Potato Almond Brioche
280g bread flour
7g instant yeast (1 sachet)
40ml warm milk
3 egg yolks
1 tsp salt
2 tbsp sugar
3 medium sized potatoes
a knob of butter
1 tsp oregano
a handful of almonds (10-12 pieces)-chopped coarsely
Proof the yeast. In a glass, add the yeast, milk and sugar. Leave on the kitchen counter for at least 10 minutes. In a separate bowl, whisk the eggs (egg and the yolks). Add in the proofed yeast, salt and sugar. Knead wtih clean hands. Please note that dough will be very sticky. Cover the bowl with tea towel and let the dough rise for around an hour.
After about an hour, add in the cubes of butter to the dough and start kneading by pulling and tugging, until all the butter is incorporated into the dough. Place the dough in an airtight container and chill it in the fridge overnight.
Take out the dough from the fridge and keep it at room temperature whilst preparing the potatoes.
In a pan, sautee the diced potatoes with a knob of butter and sprinkle with oregano. Add in half of the chopped almonds. Cook for few minutes.
Mix the potatoes into the dough and form small balls. Place the dough balls in a baking pan and let them rise for at least 30 minutes. Sprinkle the remaining chopped almonds on the top.
Bake for 8-10 minutes at 200C. Once they turn almost golden brown, take them out from the oven and cool the brioche in a container and cover with tea towel for about 20 minutes to retain the softness.
Submitting this recipe to Monthly Mingle August with Yeasted Dough Theme, the brainchild of Meeta’s Monthly Mingle.