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Smoked salmon brioche with crème fraîche and dill

  • Active time 20 minutes
  • Total time 2 hours and 40 minutes
  • Servings 8 portions
  • olive oil, to grease
  • 325 g baker's flour, plus extra to dust
  • 1 tsp sea salt
  • 40 g unsalted butter, plus extra to grease
  • 175 g milk
  • 15 g caster sugar
  • 1½ tsp dried instant yeast
  • 2 eggs; 1 of which lightly beaten to glaze
  • 100 g crème fraîche
  • 2 sprigs fresh dill, leaves only, torn into pieces
  • 200 g smoked salmon (approx. 6-8 slices)
  • ground black pepper, to season

    Preparation

    1.  Grease a large bowl with oil and set aside.
    2.  Place flour, salt and butter into mixing bowl and mix 5 sec/speed 4. Place in a separate bowl and set aside.
    3.  Place milk, sugar and yeast into mixing bowl and heat 2 min/37°C/speed 2
    4.  Add 1 of the eggs and the reserved flour mixture and mix 20 sec/speed 4, then knead Dough /10 min. Place in prepared greased bowl, cover tightly with a silicone bread mat (ThermoMat) or plastic wrap and set aside in a warm place to prove for 1 hour or until doubled in size.
    5.  Grease a bread tin (26.5 x 11 x 10.5 cm) with butter and set aside.
    6.  Place dough on ThermoMat or lightly floured work surface. Gently knock back, then roll out to a rectangle (approx. 30 x 40 cm).
    7.  Spread crème fraîche evenly over dough and sprinkle with fresh dill. Cover with slices of smoked salmon and season generously with black pepper. Starting at the shorter edge of the dough, roll into a tight log shape. Fold in the edges then place seam-side down into the prepared tin. Set tin aside in a warm place and leave to prove a second time (approx. 40 min), until doubled in size.
    8.  Preheat oven to 200°C. Brush loaf with lightly beaten egg and bake for 30 minutes (200°C) or until cooked through and golden brown (see Tips).

    Tips & Tricks

    • The brioche is cooked when it sounds hollow when tapped underneath.

    Useful Items

    silicone bread mat (ThermoMat) or plastic wrap, bread tin (26.5 x 11 x 10.5 cm), rolling pin, pastry brush

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