Savarin/Brioche…..A wonderful
“Tea Time Bread!”
I like to start this bread after dinner….and after it has risen…I punch it
down….just before I go to bed…cover it with plastic wrap…still in the
mixing bowl…and place it into the refrigerator!
1 pkg yeast +1 tsp sugar + 1/4 cup warm milk ..and let it proof…about 10 to 15 minutes
3 cups flour + 1/4 cup more if needed….I usually add it right from the start
1/3 cup sugar
dash salt
4 Jumbo eggs – warmed to room temperature
1/2 cup warm milk
1 cup unsalted butter ( 2 sticks)..softened but still cool
Use an Electric Mixer
Into the bowl put the – flour, sugar and salt….and mix briefly
Add the proofed yeast and the 1/2 cup of warm milk
Add the warmed eggs …one at the time…mixing beween each…
Mix until it forms an almost smooth dough
Now add the room temp. eggs …one at a time mixing between each
Now add the butter …one small piece at a time while the mixer is
turning on its slowerst speed
Mix the dough only until the last piece is just barely incorporated
Cover the dough in the mixer’s bowl with plastic wrapt and let it sit in a warm spot in your kitchen …until it doubles in size.
Then stir down or punch down the dough and let it rise a second time for about 2 to
24 hours in the refrigerator..
Next day take the dough out of the refrigerator and punch it down…place it into
baking pans…or cut it in half and make two loaves …
place the loaves onto Parchment paper and let it rise until it doubles in size…
Bake it at 400 F…about 1/2 hour or so…or until the thermometer reaches the middle in the loaf 190 -200 F
If your bread loaves browns quicker and darkens ..spread a sheet of foil over them…
this will lessen the browning of the dough…
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Maria Reisz Springer
Maja’s Viennese Kitchen
http://www.majaskitchen.com
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Maja's Viennese Kitchen 
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