Our second Baking with Julia recipe this month was a savory stuffed brioche…full of caramelized onions, goat cheese with chives and blanched asparagus tips. Formerly daunting, making brioche is now a snap with a heavy duty Kitchen Aid mixer. The 15 minute kneading still needed to be completed on a low speed, but cleaning the bowl was the toughest challenge.
I really had no expectations from this recipe…I was in Orlando this past weekend for a food blogger conference, so had to work ahead to fulfill some of my blogging obligations. As these baked away, the kitchen filled with an incredible aroma…something about yeast…and onions… And these beautiful puffs of buttery bread looked and tasted as remarkable as they smelled. Bill was not impressed with goat cheese a few years back when it appeared on his gourmet pizza, but he’s mellowed a bit (don’t laugh…this is true!) through the years. Both he and my youngest adored their brioche pockets…and I took my obligatory sliver and concurred.
I tweaked the recipe only slightly…making the rounds of rolled out brioche dough only 3 inches in diameter vs. 4 1/2. I found it was easier to cut a larger top round instead of stretching the second piece of dough over the filling. I also did not fold and seal the edges, but instead, just pressed down with my fingers, and then an appropriate sized cutter. I should have sealed the seam with some water or milk, but I was still pleased with my results.
My friend, Carrie, of Loaves and Stitches, is our hostess for these Brioche Pockets…head over to her blog to find the recipe.