Salmon Brioche
During my time at the Dorchester Hotel in London, this brioche was a great favourite of the Sultan of Brunei. It’s fabulous when toasted and served on a bed of rocket salad, with a lemon and dill vinaigrette. You need to make the dough the day before.
Ingredients
- 500 g strong white flour plus extra for dusting
- 1½ teaspoons salt
- 50 g caster sugar
- 4 medium eggs
- 20 g yeast
- 50 ml milk
- 250 g butter softened
- 150 g smoked salmon sliced
Instructions
- Put the flour into a bowl with the salt, sugar, eggs and yeast and gently rub the mixture together.
- Add the milk, then use your hands to mix the ingredients together for 5 minutes.
- Leave the dough in a warm place to rest for 30 minutes.
- Slowly add the butter to the dough, kneading for a further 6 minutes, then leave the dough in the fridge overnight.
- The dough will solidify in the fridge.
- Separate the dough into 16 pieces.
- Lightly cover your hands with flour and roll each piece into a small ball.
- Push your thumb halfway through the middle of each dough ball and place a slither of salmon inside.
- Reshape, using a little flour to stop the dough sticking to your hands, and repeat this process until you have 16 mini-brioche.
- Lightly grease and line two 450 g/1 lb loaf tins.
- Place eight of the balls closely together in each tin and leave to prove until they have reached three-quarters of the way up the tins – about 1 hour.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Bake the brioche for 15 minutes, then turn out onto a wire rack and leave to cool slightly before serving.
Nutritional Information
Calories: 4378 kcal | Carbohydrates: 443 g | Protein: 121 g | Fat: 237 g | Fiber: 19 g | Sugar: 55 g
