The Cheese Board by Cheese Board Collective Staff Page B
Authors: Cheese Board Collective Staff
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raisins
Topping
½ cup sugar
¼ teaspoon ground cinnamon
In a small saucepan, heat the cream and buttermilk over low heat until small bubbles form around the edges of the pan. Pour into the bowl of a stand mixer or a large bowl. Let cool until just warm, then whisk in the yeast until dissolved. Let stand for 5 minutes.
If using a stand mixer, add the flour, butter, sugar, 1 of the eggs, and the salt to the bowl. With the paddle attachment on medium speed, mix until the ingredients are combined, about 2 minutes. If the dough is too soupy, add extra flour by the tablespoonful until the dough forms a loose ball around the paddle. Switch to the dough hook and knead on medium speed for 7 minutes, or until the dough is smooth, silky, and elastic. Add the raisins and knead just long enough to incorporate them.
If making by hand, add the flour, butter, sugar, 1 of the eggs, and the salt to the bowl. Mix with a wooden spoon until the ingredients are combined. If the dough is too soupy, add extra flour by the tablespoonful. Transfer to a lightly floured surface and knead the dough for 10 minutes, or until it is smooth, silky, and elastic. Gently flatten the dough and sprinkle the raisins over the surface. Fold the dough over and continue kneading just long enough to incorporate the raisins.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, refrigerate the dough to rise slowly overnight. The next morning, remove the dough from the refrigerator and let stand in a warm place for at least 1 hour.
In a wide, shallow bowl, mix the cinnamon and sugar together.
Line a baking sheet with parchment paper or a baking mat. Turn the dough out onto a lightly floured surface. Divide the dough into 12 pieces. Let rest for 5 minutes. Using your palms, roll each piece into a 10-inch-long length with slightly tapered ends ( fig. A ).
Toss the lengths in the cinnamon-sugar mixture. Place one end of the length over the other, creating a loop with 2 tails ( fig. B ).
Grasp the bottom tail and thread it through the loop from top to bottom ( fig. C ).
Fold both tails underneath the knot and push them gently up into the center while using your thumbs to pull down on the outside edge of the roll ( fig. D ).
Place the brioches on the prepared pan about 2 inches apart. Cover them with a floured kitchen towel and let rise in a warm place for at least 1 hour, or until increased in size by one-third.
Fifteen minutes prior to baking, preheat the oven to 350°F. In a small bowl, whisk the remaining egg. Using a pastry brush, brush the tops and sides of each brioche with the beaten egg. Bake on the middle rack of the oven for 30 to 35 minutes, or until golden brown. Transfer the brioches to a wire rack to cool.
The thing that I like about working here is the fact that I have more than a little bit of control over my work environment. I get a say in how things are done. That feels good. I don’t get my way all the time; that’s fine. I get outvoted a lot! But at least I feel that I have input. I feel that people know where I’m coming from.
—ARTHUR
Cranberry Brioches
We make these brioches for two weeks during the winter holidays. The substitution of tart cranberries for raisins dramatically transforms the everyday brioche into an entirely different product. Some customers wait all year for these; others wait for the New Year and the return of their favorite golden raisin brioche.
⅔ cup coarsely chopped cranberries, substituted for the raisins
Add the cranberries in place of the raisins, taking care not to overmix the dough since the cranberries will turn it pink.
Chocolate Things
A Chocolate Thing is a puffy, rounded bun created solely as a vehicle for chocolate. The surrounding dough is luxuriously buttery. It can be difficult to keep all
Topping
½ cup sugar
¼ teaspoon ground cinnamon
In a small saucepan, heat the cream and buttermilk over low heat until small bubbles form around the edges of the pan. Pour into the bowl of a stand mixer or a large bowl. Let cool until just warm, then whisk in the yeast until dissolved. Let stand for 5 minutes.
If using a stand mixer, add the flour, butter, sugar, 1 of the eggs, and the salt to the bowl. With the paddle attachment on medium speed, mix until the ingredients are combined, about 2 minutes. If the dough is too soupy, add extra flour by the tablespoonful until the dough forms a loose ball around the paddle. Switch to the dough hook and knead on medium speed for 7 minutes, or until the dough is smooth, silky, and elastic. Add the raisins and knead just long enough to incorporate them.
If making by hand, add the flour, butter, sugar, 1 of the eggs, and the salt to the bowl. Mix with a wooden spoon until the ingredients are combined. If the dough is too soupy, add extra flour by the tablespoonful. Transfer to a lightly floured surface and knead the dough for 10 minutes, or until it is smooth, silky, and elastic. Gently flatten the dough and sprinkle the raisins over the surface. Fold the dough over and continue kneading just long enough to incorporate the raisins.
Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. Or, refrigerate the dough to rise slowly overnight. The next morning, remove the dough from the refrigerator and let stand in a warm place for at least 1 hour.
In a wide, shallow bowl, mix the cinnamon and sugar together.
Line a baking sheet with parchment paper or a baking mat. Turn the dough out onto a lightly floured surface. Divide the dough into 12 pieces. Let rest for 5 minutes. Using your palms, roll each piece into a 10-inch-long length with slightly tapered ends ( fig. A ).
Toss the lengths in the cinnamon-sugar mixture. Place one end of the length over the other, creating a loop with 2 tails ( fig. B ).
Grasp the bottom tail and thread it through the loop from top to bottom ( fig. C ).
Fold both tails underneath the knot and push them gently up into the center while using your thumbs to pull down on the outside edge of the roll ( fig. D ).
Place the brioches on the prepared pan about 2 inches apart. Cover them with a floured kitchen towel and let rise in a warm place for at least 1 hour, or until increased in size by one-third.
Fifteen minutes prior to baking, preheat the oven to 350°F. In a small bowl, whisk the remaining egg. Using a pastry brush, brush the tops and sides of each brioche with the beaten egg. Bake on the middle rack of the oven for 30 to 35 minutes, or until golden brown. Transfer the brioches to a wire rack to cool.
The thing that I like about working here is the fact that I have more than a little bit of control over my work environment. I get a say in how things are done. That feels good. I don’t get my way all the time; that’s fine. I get outvoted a lot! But at least I feel that I have input. I feel that people know where I’m coming from.
—ARTHUR
Cranberry Brioches
We make these brioches for two weeks during the winter holidays. The substitution of tart cranberries for raisins dramatically transforms the everyday brioche into an entirely different product. Some customers wait all year for these; others wait for the New Year and the return of their favorite golden raisin brioche.
⅔ cup coarsely chopped cranberries, substituted for the raisins
Add the cranberries in place of the raisins, taking care not to overmix the dough since the cranberries will turn it pink.
Chocolate Things
A Chocolate Thing is a puffy, rounded bun created solely as a vehicle for chocolate. The surrounding dough is luxuriously buttery. It can be difficult to keep all
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