Lets just start by saying I am so glad this recipe finally made it into my life. Apparently the brioche flower (usually Nutella filled) has been floating around the internet and gracing peoples tables for a while, however it only just came onto my browser a few weeks ago. Upon seeing a picture of it, I instantly had to try making it, and have made it a few times since. As you can probably tell, I usually go for flavor over looks in my baked goods, but this is one of those few special recipes that is simple to make (unlike the macaron), amazing to look at, AND delicious to eat. Either sweet or savory, this recipe is a winner. People are so impressed its home made when you bring it in, and its so easy to share, as everyone just tears off "petals."
My discovery of this recipe on the interwebs also happened to coincide with being given a gopro as a present. This seemed like a perfect excuse to try out time-lapse baking... thus leading to my new obsession (expect to see more here soon!) Here is my first baking time-lapse, of the brioche making process (nutella filled):
The traditional recipe is Nutella filled, and it was pretty gooey and amazing, but I decided to branch out a little today and try a savory filling, and I did not regret my decision... carmelized onions and bubbling gruyere cheese combine beautifully, making a decadent, savory, delicious, beautiful brioche, perfect for that special event you are going to, or just to stand in your kitchen and eat fresh out of the oven. No judgement, just jealousy. I suspect there are a million flavor combinations to be tried, that would all be delicious (pesto and sun dried tomato maybe?? or a new format for cinnamon rolls??). So go ahead, drop your fear of yeast, and make this impressive Brioche. You'll be happy you did.
Gruyere and carmelized onion flower brioche
Adapted from The Bread Kitchen
- 3/4 cup milk
- 1 tsp dried active yeast
- 1 Tb sugar (3 Tb if making a sweet brioche)
- 60 g (4 Tb) butter
- 3 1/4 cup flour
- 1 tsp salt
- 2 eggs
- 2 small/medium onions
- ~150 grams (~1 cup grated) Gruyere cheese
Glaze: 1 Tb milk, 1 Tb water
Make the Brioche:
- Measure out the milk into a plastic measuring glass (or something microwaveable) and microwave for 20 seconds until look warm. Add the yeast and sugar into the milk, mix a little, and let it sit for 10 minutes to activate it.
- While the milk is sitting:
- melt the butter in the microwave (use 30 second increments to not burn it), and set it aside to cool.
- place the flour and salt into a large mixing bowl, mix it up, and make a well in the center.
- Half the onions, and thinly slice them.
- grate your cheese