Saucisson de Lyon Brioché

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.

   Omtrent 2 min

2. 2

   Add the eggs one at a time, mixing well after each addition until a shaggy dough forms.

   Omtrent 3 min

3. 3

   If using a stand mixer, knead the dough on medium-low speed for 5-7 minutes until it starts to come together and is somewhat elastic.

   Omtrent 7 min

4. 4

   Gradually add the cold, cubed butter, a few pieces at a time, allowing each addition to be mostly incorporated before adding more. Continue kneading until the dough is smooth, shiny, and very elastic, about 10-15 minutes.

   Omtrent 15 min

   Kokkens tips: The dough will be very sticky at first, but keep kneading; it will eventually come together.

5. 5

   Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, for the first rise.

   Omtrent 2 t

   Kokkens tips: Chilling the dough makes it easier to work with and develops flavor.

6. 6

   While the dough chills, prepare the saucisson. If it has a casing, carefully remove it.

   Omtrent 5 min

7. 7

   Once the dough has chilled, lightly flour a work surface and gently punch down the dough to deflate it.

   Omtrent 1 min

8. 8

   Roll the dough into a rectangle large enough to fully encase the saucisson, about 1/4 inch thick.

   Omtrent 5 min

9. 9

   Place the saucisson in the center of the dough rectangle.

   Omtrent 1 min

10. 10

    Fold the long sides of the dough over the saucisson, overlapping them slightly, and pinch the seam closed securely. Pinch the ends closed as well.

    Omtrent 3 min

    Kokkens tips: Ensure the sausage is completely sealed within the dough to prevent it from drying out.

11. 11

    Transfer the brioche-wrapped saucisson, seam-side down, to a baking sheet lined with parchment paper.

    Omtrent 1 min

12. 12

    Cover loosely with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until visibly puffy.

    Omtrent 1 t 30 min

13. 13

    Preheat your oven to 180°C (350°F).

    Omtrent 15 min

14. 14

    In a small bowl, whisk together the egg yolk and milk to create an egg wash.

    Omtrent 1 min

15. 15

    Gently brush the entire surface of the risen brioche with the egg wash.

    Omtrent 1 min

16. 16

    Bake for 40-45 minutes, or until the brioche is deeply golden brown and cooked through.

    Omtrent 45 min

    Kokkens tips: If the brioche browns too quickly, you can loosely tent it with aluminum foil.

17. 17

    Remove from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving.

    Omtrent 20 min

    Kokkens tips: Allowing it to cool slightly helps the brioche set and makes it easier to slice cleanly.