I just love Baked Brie and I make it every chance I have, which is mostly when we have company. Instead of the traditional puff pastry, this time I used a brioche dough. I also used every kind of dried fruits available in the pantry. By the reaction of our guests, I’d say this is a hit.
I followed Julia Child’s recipe from a book Baking With Julia, Brie in Brioche. The recipe used baked onions with the Brie. Instead of onions I substituted my favorite nuts and dried fruit filling.
- 1 T active dry yeast. I used SAF instant yeast as suggested. I use the instant yeast in all my baking. I love it that I can skip the proofing process.
- 3 T non-fat dry milk
- 3 T sugar
- 1 1/2 t salt
- 3 1/4 c all-purpose flour
- 2 sticks of unsalted butter
- 3 large eggs
- 1/3 c water
- for the egg wash, use 1 large eqq
- 1 round wheel ripe Brie
The Nuts and Dried Fruits: Mix all and ensure each bit of nuts and fruits are well coated with maple syrup.
- 1 c chopped walnuts
- 1/2 c dried cranberries
- 1/2 c chopped dates
- 1/2 c chopped dried figs
- 1/2 c maple syrup
Chilling the Dough
- Mix and knead the dough and let rise for 1 hour. Put in a plastic bag and store in the refrigerator.
- The recipe suggested to start the brioche at least 24 hours or up to 36 hours ahead. Well, I didn’t have the luxury of time as I just decided to make this last night. I only chilled for a total of 12 hours.
- Take the dough from the refrigerator at least 4 hours before you want to serve it. The resulting dough felt buttery so I also skipped buttering the spring form pan.
Assembling the Pastry
- Turn the cold brioche dough on to a lightly floured surface.
- Roll into a cylinder and cut into 3 parts .
- Roll a piece into a 12-inch diameter
- Fit the dough into the bottom of the pan covering the sides about 1 inch around
- Put the Brie in the middle and pour the nut mixture on top and sides of the cheese. Leave enough room around for the top and bottom dough to connect
- Roll the second dough 12-inch diameter and cover the cheese. Pinch around to connect to the bottom dough
- Roll the remaining dough into 30 by 3 inches rectangular strip. Make 2 cuts along the length trying not to separate the top end.
- Braid the dough.
- Put the braid around the pan.
- Let it rise at room temperature for 1 hour
Baking the Brioche
- Pre-heat the oven to 425F.
- Bake the brioche for 15 minutes, then lower the temperature to 375F and bake for another 30 minutes.
- Tent it with a foil to prevent it from browning too fast.
- Cool for 30 minutes before serving.
The braids didn’t come out as good as it should be but the brioche itself came out good despite the short chilling period. I will definitely try the 24-hour chilling according to the recipe and see if it does make a big difference.
I hope you enjoy it as much as my guests did on our 4th of July BBQ held on the 3rd!