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!
The brioche in the kamado cooks at 180°C in indirect heat for 20 to 25 minutes, until a nicely golden crust and a soft crumb are achieved.
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: activate the yeast
Pour the warm milk into a small bowl and add the yeast. Let it rest for 5 to 10 minutes, until a light foam forms on the surface.
Step 2: prepare the dough
In a large bowl, mix the flour, sugar, and salt. Make a well in the centre, then add the eggs, the milk with yeast, and the softened butter. Mix until a smooth dough is obtained.
Step 3: knead
Knead the dough for about 10 minutes, by hand or with a mixer, until it is smooth, elastic, and no longer sticks to your fingers. If it remains too sticky, add a little flour, without excess: too much flour would make the brioche dense.
Step 4: let it rise for the first time
Form a ball, place it in the bowl and cover with a damp cloth. Leave to rise for about 1 hour at room temperature, until the dough doubles in size.
Step 5: shape the brioche
Gently degas the dough, then divide it into small balls the size of a walnut. Arrange them tightly against each other in a buttered ovenproof mould: round mould, loaf tin or suitable dish.
Step 6: let rise a second time and preheat the kamado
Cover the mould with a clean cloth and let rise for 30 minutes. Meanwhile, set up the Split & Mix and the deflector, then preheat the Kamado QUATRO to 180°C using indirect heat.
Step 7: glaze and bake
Gently brush the brioche with the glazing milk. Place the mould on the grill, close the lid and bake for 20 to 25 minutes, until the brioche is golden brown and sounds hollow when tapped on the bottom.
Step 8: prepare the syrup
During baking, heat the water, sugar and honey in a small saucepan, until the sugar is completely dissolved.
Step 9: glaze and serve
As soon as it comes out of the kamado, generously brush the brioche with syrup to give it a shiny appearance. Let it cool for a few minutes, then serve with butter, jam or spread.
Frequently asked questions
What temperature to bake a brioche in the kamado?
Bake the brioche at 180°C using indirect heat, with the deflector installed. The deflector protects the bottom of the mould from the embers: the brioche browns without burning and the crumb remains soft.
How long to cook a brioche in a kamado?
Count 20 to 25 minutes at 180°C, lid closed. The brioche is cooked when it is nicely golden and sounds hollow when you tap the bottom.
Do you need a deflector to cook a brioche in a kamado?
Yes. Without a deflector, the direct heat from the coals would burn the bottom of the brioche before the crumb is cooked. With the deflector, the kamado works like an oven.
How long to let brioche dough rise?
Let the dough rise for about 1 hour at room temperature, until it doubles in size, then another 30 minutes after shaping it into balls in the mould.
What is the syrup on the brioche for?
Brushed on as soon as it comes out of the kamado, the sugar and honey syrup gives the brioche a shiny appearance, a sweet touch, and helps it stay soft for longer.
Can you use dry yeast?
Yes. Replace the 20 g of fresh yeast with 10 g of dry yeast, to be dissolved in the same way in warm milk.
How to store homemade brioche?
Wrapped in a clean cloth or in an airtight bag, the brioche keeps for 2 to 3 days at room temperature. You can reheat it for a few minutes to restore its softness.