Often the term “obsession” or “obsessed” comes with negative connotations because we always imaged the stereotypes place out by Children’s tales and popular television. While some things are dangerous to be obsessed with, in everyday life I think everyone has one thing, which is constantly on their mind. The first thing they consider when making a decision and the last thing think about before going to bed.
Nothing against my parents beliefs but I do not believe in these types of systems, but it is their house; whatever floats your boat. What resulted was the massive clearing of anything remotely red, pink, or maroon from our house; and my sisters and I were forbidden to have anything thing in these colours. I had no problem with this, but to my sister’s this was a kick in the face; they loved pink.
Slowly but surely we have adapted, and now I think I have picked up this obsession too. This year I have received as gifts- an Egg yellow kitchen aid, yellow kettle, yellow toaster, yellow tea towels, yellow bed sheets and spread and a few pieces of yellow colored dining ware. Let say my kitchen gives a new meaning to the word “yellow peril.
Once again inspired by yellow and having bread withdrawals (yes I have an another obsession with bread), I bring to you Lemon brioche with white truffle filling. The richness of the egginess of the bread is contrasted with the tang of lemon zest which off sets some of the sweetness ( not bad). Also this buns are made with sourdough starter, so another layer of flavor is added. The white truffe filling was just a bit of fun and just works. The dense sweetness of the filling is just enough to allow it to be eaten with a black cup of coffee or alone with an addition spread of butter (it is still Christmas).
Lemon Sourdough brochie with white truffle filling
Adapted from this recipe on The fresh loaf
100g AP flour
50g (approx) water
Mix the flour and starter, adding just enough water to make a firm white dough ball. Proof for 5 hours at room temperature or until well over doubled in volume.
Prepare white truffle filling
250g white chocolate, chopped
1tbsp of Creme de cacao blanc
Combine white chocolate and cream in double boiler and mix until melted.
Add the liquor and stir until smooth and slightly cool
Cover and fridge until read for use.
350g all purpose flou
200g bread flour
2 tsp lemon zest
5g instant yeast
200g firm white starter
100g warmish milk
3 large eggs + 1 egg yolk
Mix the yeast milk and other final dough ingredients. Turn out on a well floured surface and knead until smooth, bouncy and you are unable to leave a large imprint on the surface.
Proof for 2 hours or until doubled. Prepare two baking trays with grease proof.
Divide and shape as rounds and stuff with one teaspoon of white truffle mixture.
Place into appropriate baking tins and cover loosely.
Proof until doubled in bulk about 2 hours.
Preheat the oven to 180c.
Very carefully brush the tops with beaten egg and score lengthwise with a serrated blade.
Bake the brioche for 20 minutes (or until a poked skewer comes out clean). If the top crust gets too brown then cover with foil for the remainder of the baking time.
Allow to cool for at least half an hour.
Happy new year everyone! Hope you had a great one and be prepared with good will to start a new one.