Many cooks, famous and not so famous, offer Julia Child’s Brioche or Brie in Brioche recipes – with a change or two they choose to make.  This is MY take on the topic!

The recipe suggested to start the brioche at least 24 hours or up to 36 hours ahead. Brioche dough requires intensive mixing, literally beating the dough to submission, in order to develop its smooth fine texture.

While most brioche dough calls for cool butter, this recipe stands out in using melted butter. With the melted butter, you gain in convenience of mixing all the ingredients in the stand mixer all at once. This recipe is bread-machine friendly and among the easiest to make.

Check out Brie Basics on this blog for more than you will ever need to know about brie.

Ingredients:

• 1 T  active dry yeast. (I used instant yeast)
• 3 T non-fat dry milk
• 3 T sugar
• 1 1/2 t salt
• 3 1/4 c all-purpose flour
• 2 sticks of unsalted butter – softened or almost melted – a microwave thing
• 3 large eggs
• 1/3 c water
• 3 large onions
• 1 large egg for the egg wash
• 1 round  wheel ripe Brie (unpeeled, although no recipe indicated peeled vs unpeeled the photos appeared with the rind intact.)

Directions:

Start with the onions.

1. To caramelize onions in the oven, heat the oven to 400°.
2. Line a rimmed baking sheet with parchment paper (or foil).
3. Toss a big pile of thinly sliced onions with olive oil and a splash of water (which will help them to steam and soften).
4. Season with salt.
5. Roast until golden-brown and shrunken, stirring every 10 minutes or so, for 40–50 minutes.

Now the dough.

1. Pre heat the oven 425°.
2. Place brioche ingredients in the large bowl of a stand mixer –  1T active dry yeast (1 package), 3T nonfat dry milk, 3T sugar, 1 1/2 t salt, 3 1/4 C all-purpose flour, 2 sticks of unsalted butter, 3 large eggs and 1/3 C water.  (If you put the eggs and water in first and mix with a fork it is faster,)
3. Mix on low until combined. (Use a paddle not the dough hook.)  No recipe told me how long to mix on high in order to “beat it into submission”.  I was ready to move on after about 10 – 15 minutes.
4. Put in a plastic bag and store in the refrigerator 12 – 14 hours.
5. Take the dough from the refrigerator at least 4 hours before you want to serve it.
6. Turn the cold brioche dough on to a lightly floured surface.
7. Roll into a large cylinder and cut into 3 parts .
8. Roll a piece into a 12-inch diameter circle, assuming a large brie wheel.
9. Fit the dough into the bottom of the pan covering the sides about 1 inch around. Use a pan an inch larger than the brie.
10. Halved the brie wheel horizontally.
11. Put the brie half in the middle and pour the cooled onions on top of the cheese. Leave enough room around for the top and bottom dough to connect
12. Roll the second dough  12-inch diameter and cover the cheese.
13. Pinch around to connect to the bottom dough.
14. Roll the remaining dough into 30 by 3 inches rectangular strip. Make 2 cuts along the length trying not to separate the top end.
15. Braid the dough. (A joke!! It is veery stretchy so just try to plate it as best you can.  I might try just a twist next time.)
16. Put the braid around the  pan in the space between the brie and the edge dough.
17. Let it rise at room temperature for  40 min – 1 hour. (Mine didn’t look like it rose at all but we baked it anyway – turned out beautiful!)
18. Place the pan in the pre heated oven.
19. Bake the brioche for 15 minutes.
20. Then lower the temperature to 375°.
21. Bake for another 30 minutes.  If you need to, tent it with a foil to prevent it from browning too fast.
22. Cool for 30 minutes before serving.  (You’re kidding!  No one will wait that long!  We served slices on a plate with a fork.  There is enough bread around the brie to eliminate the need for crackers.)

Serves:  10-12

Source:  Research and luck.