You may also like
Categories:
flour saffron threads yeast tepid water milk eggs butter salt rosemary lean Vermont ham active sourdough starter egg yolk
Viewed: 23 - Published at: 7 years agoIngredients
- 2 1/2 cups flour
- 1 pinch saffron threads
- 1 1/2 teaspoons instant yeast
- 1/2 cup tepid water
- 3 tablespoons lukewarm milk
- 3 eggs
- 6 ounces unsalted butter (1 1/2 sticks)
- 1 1/4 teaspoons salt
- 1/4 cup snipped fresh rosemary leaves, loose not packed
- 3/4 cup lean Vermont ham, 1/4-inch dice
- 1 1/2 cups active sourdough starter (plus 1/3 c. flour, see below)
- 1 egg yolk mixed with 1/4 cup milk
Method
- Two hours in advance: Put the pinch of saffron in 3 TB warm water; set aside for 2 hours to steep.
- Mix the sourdough starter with an additional 1/3 cup flour, to feed it and make it thicker. Set aside while saffron is steeping.
- When saffron has steeped for 2 hours, butter a brioche pan or large metal bread or cake mold.
- Make sponge: In a small mixing bowl, mix 1 cup of the flour with the instant yeast and the tepid water. Knead it together into a sticky ball. Cover with plastic wrap and float this bowl in a larger bowl of 100F water for at least 20 minutes.
- In a bowl for electric mixer, combine the remaining 1 1/2 cups flour, milk, liquid drained from saffron infusion (removing and reserving the threads in a bit more water, because they will continue to infuse), eggs and salt. Mix 3 minutes at medium speed with dough hook to develop gluten.
- Add the sponge dough ball, and continue mixing with the dough hook for another 3 minutes.
- Add rosemary and ham, blend until just mixed. Cover with plastic film and let rise for 1 hour.
- Remove plastic, and fold in the thickened sourdough starter thoroughly, along with any more saffron infusion drained from the threads. Replace the plastic. Let rise for another half hour.
- On a floured counter, shape the dough into a ball. Reserve a handful of dough for the brioche topknot. The dough will be soft, and a bit sticky. If it is too sticky and has no body, fold in a bit more flour. Place the main dough ball in the buttered brioche pan. Add a pinch more flour to the topknot, roll it around (this is to give it more body), and place on top of the dough in the pan.
- Allow this to rise on the counter until doubled in bulk, about 2 hours.
- Brush on the egg yolk/milk glaze, very gently, being careful to not let it drip down into the side of the pan.
- Bake in a preheated 425F oven for 40 minutes or until well-browned.
- Remove from pan and cool on rack for 30 minutes. Slice with serrated bread knife, and enjoy.
