Time to loaf around: Square California Raisin Brioche

The Loaf chef Yukichi Matsubara demonstrates the preparation of his signature square brioche at the California Raisin workshop organised by Flavours magazine at Ajinomoto Malaysia's D'Umami Station.

SQUARE CALIFORNIA RAISIN BRIOCHE
(makes 10)

Ingredients
160g high-protein (bread) flour
40g plain or cake flour
14g fresh yeast
80ml milk
40g egg yolk
34g honey
3.6g salt
20g unsalted butter, softened
120g California Raisins, washed with hot water
40g diced candied orange peel
160g cream cheese, chilled

Almond topping
40g fine sugar
80g almond powder
80g egg white

Decoration
50g almond flakes
10g icing sugar
20g white chocolate, melted in microwave, bain marie or double boiler
20 California raisins

To make dough: Sift the flours together. Stir the yeast into the milk. Place the flours, egg yolk, honey, salt and milk-and-yeast mixture in the bowl of a mixer. Using the dough hook attachment, mix on low speed for 2 minutes. Add the butter and mix on medium-low speed for 8 minutes.
Add the California raisins and candied orange peel, and mix on low speed for another 2 minutes. Wrap the dough in cling film and set aside to proof for 1 hour at room temperature.

To fold in the cheese: Place the cream cheese on a piece of cling film and cover with another piece of cling film. Using a rolling pin, roll the cheese into a 12cm square sheet.
Dust worktop with some flour and roll the bread dough into a 20cm square. Place the cream cheese in the centre of the bread dough and fold the four corners in to cover the cheese (like a square envelope).
Roll the dough out to a 40x20cm rectangle. Fold the top and bottom of the dough so that they overlap to form a 36x20cm sheet. Fold the two opposite ends of the dough so that they overlap to form a 20x12cm rectangle. Chill in the refrigerator for 20 minutes.
Roll it out to a 30x12cm sheet. Cut the sheet in half to form two 30x6cm rectangles. Cut each into five 6cm squares to get 10 square pieces in total.

To add topping: Line a baking tray with parchment paper. Place the bread squares on the tray. Mix the almond topping ingredients together and spread on the dough (about 15g each). Sprinkle with the almond flakes. Set aside to proof for 45 minutes at room temperature.

To bake: Preheat the oven to 180ºC. Bake for 15 minutes, or until brioche is golden brown. Remove from the oven and cool completely on wire racks.

To decorate: Dust brioche with icing sugar and pipe the melted white chocolate on top in diagonal lines. Place 2 California raisins in the centre of the brioche.

Category:

Howto & Style

Tags:

• California
• Raisin
• Brioche
• Yukichi Matsubara

[zolifasz]

Turn the GD music off so I can hear the chef!

[northofhome28]

thanks for this, one of the best cooking videos ive seen.

[LoveMyPhilly]

These look great! :)