| Prep: 2 hours | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 10.2g | 5.6g | 55.5g |
| sugars | fibre | protein | salt |
| 11.3g | 2g | 10g | 0.4g |
About Panbrioche
Welcome to the world of Panbrioche, an enticing bread known for its signature texture and taste. Reflecting a perfect crossroad of culinary finesse and spirit of innovation, Panbrioche embodies enchanted palates, carrying a whisk of Italian artisan pastries in every bite.
The Art of Panbrioche: Origin and Significance
The origin of Panbrioche traces back to Italy, where it was first sculpted into creation as a variation of the famous brioche bread. The ensemble exudes a fascinating blend of brioche’s buttery richness, and the lightness of panettone, which lends it a unique appeal.
While it caters to the casual breakfast or teatime snack, it also finds a distinguished place in festive occasions. The rich simplicity of this sweet bread often finds a match in the sharing culture of holiday meals. Devour it on its own or treat it as a canvas for sweet and savoury spreads – Panbrioche never fails to surprise!
Complementary Culinary Creations
The versatility of Panbrioche as a course is remarkable. Among similar dishes, the zesty charm of Lemon Zest Brioche reverberates its own persona. If you have a penchant for the traditional, the Traditional Panettone presents a festive extravagance refined over centuries.
As an accompaniment, its sweet distinction pairs exceptionally well with the bittersweet symphony of Pistachio-Crusted Grilled Lamb Chops or the earthy richness of Mushroom Risotto. The gourmet harmony created by joining these superb dishes will leave a trail of memorable notes on your palate.
An Ode to Panbrioche: The Taste of Nostalgic Bliss
Diving into the experience of Panbrioche, your senses are greeted by the warm, comforting aroma – a prelude to the journey it undertakes. The crust’s light crispness gives way to a tender, airy crumb; each slice bursting distinctively with the wholesome essence of milk, butter, sugar and a hint of enchantment from the sprinkled sesame seeds or the infused sweetness of raisins.
It’s magical in the truest sense, as the joy of baking a bread like Panbrioche transcends to tasting them, ultimately resonating with the language of love and tasteful nostalgia.
What You’ll Need
- 1 cup warm milk
- 2 teaspoons active dry yeast
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup raisins (optional)
- 1 beaten egg for egg wash
- 2 tablespoons sesame seeds (optional)
Method
Step One
Begin by warming up the milk just enough to touch, and mix in your dry active yeast. Let it sit for around 5 minutes so the yeast has time to activate.
Step Two
In a separate bowl, combining the butter and sugar. You can either melt the butter first or cube it into very small pieces, depending on how you like to work. Once it’s thoroughly combined with the sugar, add this mixture to the milk and yeast.
Step Three
Next, beat the eggs separately before stirring them into the milk mixture. Stir in the salt at this time as well.
Step Four
Slowly add the flour into the wet mix. It’s best to add the flour in batches, that way, you can ensure it’s properly mixed in before adding more. You want to continue mixing until you have a soft dough. If you want raisins in your panbrioche, add them at this phase so they get well incorporated into the dough.
Step Five
Transfer the dough onto a lightly floured surface and knead for about ten minutes until the dough is smooth and elastic. You may need to add more flour as you go, the dough should be soft but not sticky.
Step Six
Put the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel and let it rise in a warm spot until it doubles in size. This should take around one to two hours.
Step Seven
Once the dough has risen, remove it from the bowl and divide it into small balls, arrange them in a greased baking pan and allow the dough to rise again for about 45 minutes.
Step Eight
Preheat your oven to 350°F (175°C). Brush the tops of the brioche with the beaten egg (this is your egg wash), and sprinkle with sesame seeds if you’re using them. Bake for about 20-25 minutes, or until the tops are golden brown and the brioche sounds hollow when tapped. Allow them to cool before serving.
