Preparing a Butchy brioche in the Kamado QUATRO is a pleasant experience, as the indirect heat allows for a light and fluffy texture, while adding a slight golden crust. Here’s how to make a Butchy brioche in the Kamado QUATRO!
Equipment
Ingredients
- For the brioche:
- 500 g of wheat flour (type 55)
- 100 g of sugar
- 2 eggs
- 250 ml of lukewarm milk
- 80 g of soft butter
- 20 g of fresh yeast (or 10 g of dry yeast)
- 1 teaspoon of salt
- 1 tablespoon of milk for glazing
- For the syrup:
- 50 g of sugar
- 50 ml of water
- 1 tablespoon of honey (optional)
Steps
Step 1: preparing the dough:
Dissolve the yeast: In a small bowl, pour the lukewarm milk and add the yeast. Let it rest for 5 to 10 minutes until the yeast starts to foam. Mix the dry ingredients: In a large bowl, mix the flour, sugar, and salt.
Add the eggs and the milk with the yeast: Make a well in the centre of the dry ingredients and add the eggs, the dissolved yeast, and the soft butter. Mix well to form a dough.
Knead the dough: Knead the dough for about 10 minutes until it is smooth, elastic and not sticky. If necessary, add a little flour, but be careful not to add too much, as this could make the brioche too dense.
Leave to rise: Form a ball with the dough, cover the bowl with a damp cloth and leave to rest at room temperature for about 1 hour, or until the dough doubles in size.
Step 2: shape the dough
Shape the dough: Once the dough has risen, gently deflate it and divide it into small balls the size of a walnut. Arrange in a mould: Place the dough balls in a Kamado-safe mould, pressing them close together. You can also arrange them in rows in a loaf tin or another suitable dish.
Leave to rise again: Cover the mould with a clean cloth and leave to rest for 30 minutes to allow the dough to rise again.
Step 3: preparation of the syrup
Prepare the syrup: While the brioche is baking, prepare the syrup by heating the water, sugar and honey in a small saucepan until the sugar is dissolved. Brush the brioche: As soon as the brioche is baked and taken out of the Kamado, generously brush it with the sugar syrup to give it a shiny and sweet appearance.
Step 4: cooking
Check the tenderness: After about 3 to 4 hours, the joint should be extremely tender, almost falling apart. The internal temperature of the meat should reach about 90°C (195°F) for it to be perfectly cooked. If you want more crust: For an even more golden and crispy finish, you can increase the temperature to 200-220°C (390-430°F) and cook for another 10-15 minutes to further crisp the outside.
Place the meat in the casserole. Cover, place on the QUATRO kamado. Apply the sauce with a brush on the pork every hour. Smoke the pork shoulder by covering it with sauce every hour, for 8 to 10 hours or until the internal temperature of the meat reaches 200°F - 93°C.
Step 5: finishing and service:
Let cool slightly: Allow the brioche to cool for a few minutes before slicing and serving. Serve: Serve the Butchy brioche with butter, jam or even Nutella for a delicious snack!
The kamados
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