Tuesday, May 21, 2013

Savory Brioche Pockets | Tuesdays with Dorie

Savory Brioche Pockets www.karenskitchenstories.com

This week the Tuesdays with Dorie group is baking Savory Brioche Pockets from page 421 of Baking with Julia, a book edited by Dorie Greenspan, and based on the PBS series, Baking with Julia (Child).

Savory Brioche Pockets www.karenskitchenstories.com

These brioche bread pockets contain a mixture of mashed red potatoes, goat cheese, chives, caramelized onions, and asparagus tips... a pretty amazing combination of flavors. They are topped with an egg wash, poppy seeds, and a sage leaf. Just to make them pretty. They are supposed to have this little rim around the edge and look like little pies. but my brioche had such great oven spring and ended up looking like dinner rolls. The contributing editor, Nancy Silverton (one of my idols... seriously, read her prose about bread baking in her book.. you will be hooked), suggests that these could be served as appetizers, but I had just one for dinner and it was quite filling.

Savory Brioche Pockets www.karenskitchenstories.com

Making these is pretty involved. First, you have to make the brioche dough and then allow it to ferment over night in the refrigerator. Oh yeah, and there's 30 minutes (thirty minutes!) of high speed kneading in your stand mixer.

After you make and chill the dough, you steam and mash the potatoes, par-cook the asparagus, and caramelize the onions.  Thankfully, once you shape the rolls, you can freeze them and bake them when you need them.

Savory Brioche Pockets www.karenskitchenstories.com


Verdict?

This brioche is the best I have ever tasted/made. Wow. I had some trouble working with it, but it doesn't matter. The texture and taste were perfect. Not heavy, not greasy, but light and airy despite the high butter content. I never understood the appeal of brioche hamburger buns... now I get it. I can't wait to try the portion of the dough that is in the freezer to make them.

What did I do differently from the original recipe? Not much. I nuked the the red potatoes without peeling them ( I used minis) and mashed the skins into the mix of potatoes and goat cheese, and I used the entire trimmed asparagus spear (the recipe calls for just the tips).

To see the recipe, visit Loaves and Stitches.  To see how other Tuesdays with Dorie bloggers fared (and to see their creativity with the recipe) visit the Tuesdays with Dorie site.

Sharing with #bakedwithlove

29 comments:

  1. Your pockets are so darn perfect Karen! Exactly the way I envisioned mine would turn out, and exactly the way they didn´t ...jaja! You did the recipe justice

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    1. Thank you Paula! It was difficult, but the dough is pretty forgiving.

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  2. So looking forward to making these! The flavor combination is right up my alley. Your rolls look wonderfully delicious!

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  3. oh, to have bread that comes out of the oven like that... these look so good, why, I can't tell that you had trouble one bit... they must be incredible to eat...

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    1. You are so kind! They were great.

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  4. Your pockets look beautiful, I enjoy this recipe too, it was so delicious!!

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  5. This was a pretty amazing combination of stuff, wasn't it?

    Beautiful!

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  6. Yeah, this was a winner!

    PS...I didn't fold my edges, just used a turned over biscuit cutter to seal (and trim).

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    1. Oh cool! Great trick and it makes them looks soooo perfect.

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  7. WOW, what beautiful brioche you make! Congratulations! Mine sent a death knell on my Kitchen Aid -- lots of excitement, at least for a few minutes! http://praycookblog.com/2013/05/20/the-brioche-that-killed-my-kitchen-aid/

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    1. I saw! I hope your husband can fix it. I ended up using the Bosch I bought for multi-bread doughs because I was worried about the Artisan.

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  8. Your pockets are wonderful looking. Beautifully browned. I left the skin on my nugget potatoes as well. This really is a great dough...can't wait to use the other half of it.

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  9. I also thought the brioche was good, light and airy were almost exactly the words that came to my mind. Beautiful photos, as usual!

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  10. Ours had great oven spring, too - no crimped edges in sight! I really loved this brioche, too. I didn't get a sense of it when we made the pecan sticky buns, though they were delicious.

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    1. I didn't join TWD until after the pecan sticky buns so I will have to try them!

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  11. I agree, we really enjoyed these as a main course. Yours came out beautifully! My edges didn't stay crimped either.

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  12. Yes, they were definitely filling. We enjoyed them, though, and will be enjoying them some more in the near future from the freezer. They look beautiful!

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  13. Hello Karen, I am doing these Savoury Brioche recipe for Sunday Brunch, the dough already is in the freezer. Reading your notes now, you mentioned that I can shape and stuff the brioche and freeze it to bake it when needed, have you tried this step.. let me know.. this will be a great help... Thanks

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I love comments and questions and read every one of them.