One of my favorite type of bread is brioche.That buttery,fluffy and fragrant goodness it has always been close to my heart!
The first time and last time I ever tried it,was ten years ago. Few months after I tried brioche,I diagnosed with celiac disease and I was struggle to accept my new permanent diet. It wasn’t easy giving up an old lifestyle to a new one. Deep inside me I knew it was for my own good,but as a teenager,it was a really hard adjustment. After a long time,I finally accept it and I realize There is nothing to miss from my old diet!
After a long texting with my mom about recipes,she sent me a recipe for baklava cake. It was really moist and fluffy and the syrup was runny on the sides. Oh my goodness! I remembered every bakery in Greece has baklava every day. It’s a must!
As dozens of recipes were coming in my mind,I thought”Why not brioche baklava?” And that’s what happens when I am hungry and an idea comes in my mind. I just can’t get it out of my head! The brioche baklava it’s moist,fluffy,the crunch of the walnuts and the warmth of the spices take it to another level!
- 7 grams (2 teaspoons) instant (bread machine) yeast
- 20 grams (1 tablespoon + 2 teaspoons) granulated sugar
- 230 grams (3/4 cup + 2 tablespoons + 1¾ teaspoons) warm water, at 75°F/23.8°C
- 380 grams (3 cups ) gf artisan flour blend
- 1 1/2 tablespoon kosher salt
- juice and zest from half orange
- 3 eggs
- 22 grams (1½ tablespoons) egg yolks (about 1 yolk)
- 80 grams (1/4 cup) honey
- 100 grams (3.5 ounces – 7 tablespoons) unsalted butter, melted and cooled
- 1 egg for the egg wash
For the baklava filling:
- 1 cup walnuts,chopped
- 1 1/2 cup water
- cup granulated sugar
- 3 tablespoons honey
- 1 teaspoon powdered cinnamon
- 1/2 teaspoon powdered clove
- orange peel
- In a medium saucepan,bring water,sugar,honey and orange peel on medium heat,into boil. Reduce the heat and let it simmer for 5 minutes. It will have that amber color.
- Remove from the heat and add the walnuts,and the spices.
- Put the mixture in the food processor and pulse it until everything is incorporated and the walnuts are chopped. We don’t need a puree consistency.
- Refrigerate for 1-2 hours.
- Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm place for 10 minutes. The mixture will be foaming and bubbly.
- Once the yeast has proofed, combine the flour blend and salt in the bowl of your stand mixer fit with the paddle attachment. In a medium bowl, whisk together the eggs, orange juice and zest,yolk, honey, butter, and proofed yeast mixture.
- Add the egg mixture to the flour in a steady stream with the mixer running on low. Increase the speed to medium and mix the dough for 10 minutes. It will be very silky, almost like a cake batter.
- Scrape down the sides of the bowl and cover it with plastic wrap. Allow it to rise in a warm place for an hour, the dough should about double in size.
- Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, recover the bowl with plastic wrap, and refrigerate for 2 hours.
- Make an egg wash by beating an egg lightly.
- Spray a muffin pan with nonstick spray. Fill up half the wells of the pan,add a heaping teaspoon of the baklava mixture and the top it with the rest brioche dough.Brush with the egg wash and sprinkle with a little bit of sugar or some salt if you like.Set the pan somewhere warm for 40 minutes. You want the dough to raise and spread – but it will not double, so don’t let it sit for longer waiting for that.
- When you have about 10 minutes left of raising time, heat up your oven to 350°F. Bake your rolls for 15-17 minutes. You want the tops to be golden and a toothpick to come out clean when it is inserted into the middle.
- Transfer to a cooling rack to cool completely.