Basic Brioche Dough (THIS RECIPE USES ½ THE DOUGH – USE OTHER ½ FOR ANOTHER RECIPE)

§         2 packets of active dry yeast

§         1/3 cup just-warm-to-the-touch water

§         1/3 cup just-warm-to-the-touch milk

§         3.75 cups all-purpose flour

§         2 tsp salt

§         3 eggs at room temperature

§         1/4 cup sugar

§         3 sticks of unsalted butter at room temperature (but still slightly firm) cut into 2 Tbs pieces

 

Directions for Brioche

§         Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.

§         Add the flour and salt, and fit the mixer with a dough hook.

§         Put a tea towel over the mixer (to prevent the flour from covering everything when you mix it).

§         Turn the mixer on and off for a few short pulses, then remove the towel.

§         Increase the mixer speed to medium-low and mix for 1 - 2mins, just until the flour is moistened.

§         Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar.

§         Increase the speed to medium and beat for around 3 min, until the dough makes a ball.

§         Reduce the speed to low and add the butter in 2 Tbs sized chunks, beating until each piece is almost incorporated before adding the next piece. The dough will soft, and more like a batter then a conventional dough at this stage.

§         Increase the speed to medium-high and continue to beat until the dough pulls away from the side of the bowl (around 10 min).

§         Transfer the dough to a clean bowl, and cover with plastic wrap. Leave to rise in a warm place for 30-40min.

§         Pick the dough up from the sides, and let it fall back down into the bowl with a slap.

§         Cover with plastic wrap and place in the fridge. Every 30min for the next 2 hours, slap the dough down in the bowl.

§         Leave the dough in the fridge overnight.

THIS DOUGH SHOULD BE MADE THE DAY BEFORE ITS INTENDED USE

Ingredients: Pastry Cream

§         2 cups whole milk

§         6 large egg yolks

§         ½ cup sugar

§         1/3 cup cornstarch, sifted

§         1-1/2 tsp vanilla

§         3-1/2 tbsp unsalted butter, cut into bits

 

Directions: Pastry Cream

§         Bring the milk to a boil in a small saucepan

§         Meanwhiile in a heavy bottom saucepan whisk the yolks together with the sugar and cornstarch until thick and well blended.

§         Still whisking, drizzle in about ¼ cup of the hot milk – this will temper, or warm, the yolks so they wont curdle. 

§         Whisking all the while, slowly pour in the remainder of the milk.

§         Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get into the edges of the pot), bring the mixture to a boil.

§         Keep at a boil, still whisking for 1-2 mintues, then remove the pan from the heat.

§         Whisk in the vanilla extract.

§         Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky.

§         Scrape the cream into a bowl

§         You can press a piece of plastic wrap against the surface to create an airtight seal and refridgerate the pastry cream until cold

This pastry cream can be kept tightly covered in the refridgerator for up to 3 days.

 

 

Ingredient: Rasin Filling

§         3.5 Tbs. butter cut into small bits1 cup plump raisins

§         3 Tbs. dark rum

 

Directions: Raisin FIlling

§         In a small saucepan soak the raisins in hot water for 4 min.

§         Drain them, and then place them back in the saucepan.

§         Warm them over low heat until they become quite hot (stir constantly).

§         When they are hot, take them off the stove and pour over the rum.

§         Stand back and ignite the rum. Wait until the flames die out and then cover the raisins with a lid.

These raisins can be kept in a covered jar for up to 1 day

 

 

 Assembly

§         Line a two baking sheets with parchment paper.

§         Using half the chilled dough, roll it out into a rectangle on a floured bench top (12” X 16”).

§         Spread half the custard onto the dough leaving 1 inch spare around the edges.

§         Sprinkle on the cinnamon and sugar.

§         Sprinkle on the raisins.

§         Roll the dough from one of the smallest edges towards the other. Roll as tightly as you can.

§         Here you can wrap the tightly rolled snails in plastic wrap and freeze for later use (to use frozen, defrost overnight in the fridge then take them out and let them rise for around 1.5 hours and bake as directed below).

§         With a sharp knife trim the dough at the ends. Cut the log into 1 inch pieces.

§         Place on the lined baking sheets making sure to leave room around each snail.

§         Lightly cover the snails with wax paper and set the baking sheets in a warm place to rise for 1.5 hours.

§         Heat the oven to 375F.

§         Bake for 25 min (they are done when they are puffed, and a light brown).