Easter Brioche for Bostock and Grilled Salmon Burgers

Easter will heretofore be marked by the ritual making of brioche. Tartine brioche. There was a recipe in Char Broil the Great Book of Grilling for salmon burgers and the suggested bun was a brioche roll. I walked to our local grocery on the lookout for some fresh made brioche buns and found only processed, probably month-old, hyper-preserved Hawaiian and otherwise basic buns.  Uh, Nope. I stormed home empty-handed and decided to begin the day-long process of making my own brioche.

Where to turn but to Tartine for guidance? This recipe has been adapted for use with sourdough starter.

Brioche

Pre-Ferment

¾ cup nonfat milk

¼ cup sourdough starter

1 ¾ cups bread flour

Dough

½ cup sourdough starter

5 large eggs

1 cup whole milk

3 ½ cups bread flour

½ cup whole wheat flour

¼ cup sugar

1 TB salt

1 cup + 2 TB unsalted butter, chilled

Egg Wash

4 egg yolks

¼ cup heavy cream

Pinch of salt

In a small sauce pan, warm the milk to barely warm and then remove from heat and add the sourdough and flour, mixing until smooth. Cover and place in a cool place for 1-3 hours. Ahead of making the dough, cut the butter into small cubes and then return to the fridge to remain chilled.

If you want to make your bread a touch more healthy, consider adding a tablespoon or two of Probiotein, which is a supplement powder with concentrated nutrients like omega-3 from flax and prebiotic fibers. Nutrients definitely not normally found in the while bread flour and butter-mania that is brioche.

When you are ready to make the dough, transfer the preferment to a mixer and add the sourdough starter. Then start to add the eggs one by one, scrape down the sides of the bowl as needed. Then add 1 cup of milk, then the flour, sugar and salt. Increase speed until the dough comes away from the sides of the bowl. Let dough rest for 15-20 minutes. Take the chilled butter out and moosh a little until the edges are soften. In the mixer, get it going, then squeeze the butter through your hands so it falls into the batter in ribbons. Be sure not to add the butter too quickly, and after it is all in, mix for another 2 minutes so it is well-incorporated. You can add a touch more milk now if needed. Otherwise, oil a piece of parchment on a baking sheet and spread the dough evenly on this prepared pan. Dust the top with flour and cover. Put the pan in the freezer for 3 hours, then transfer to the fridge overnight for a cold rise.

The next day, pull out and let warm on the counter for an hour. Then cut away two thirds and role into loaf pans that have been lined with parchment and buttered. With the last third, take a glass and cut out 10-12 rounds. Cover and let rise for 2-3 hours ( should double in size). Preheat the oven to 425 degrees, just before you bake, make the egg wash and coat the burger buns and loaves with wash.

Let dry for 10 minutes before baking. Bake for 15 minutes, then reduce the oven temperature to 350 and bake the loaves for another 40 minutes, and the burger buns for another 10-15 minutes, until golden brown and firm. Set the loaves and buns on a rack to cool.

Easter is also marked by other important traditions in New Orleans, like the Crescent City Classic which celebrated its 40 year anniversary this last weekend. KP and friends went for a retro run.

Also SO appreciate the opportunity to gussie up some backyard eggs to look royal. Thanks, Mom.

And now that you have delicious brioche buns, you are ready to make salmon burgers!!! This cookbook comes out in May 2018 from Fox Chapel Publishing. Check out their site for more goodies!

Asian Salmon Burgers

Adapted from the Char Broil Book of Grilling

1 lb salmon fillet

1 TB minced ginger

1 TB minced garlic

2 green onions, thinly sliced

1 TB chopped fresh cilantro

1 tsp kosher salt

1 TB fresh lemon juice

½ TB soy sauce

½ cup panko bread crumbs

2 large eggs, beaten

In a food processor, lightly pulse the salmon until coarsely ground. Transfer to a medium bowl. Add ginger, garlic, green onions, cilantro, salt, lemon juice, and soy sauce. Mix to combine. Then add bread crumbs and eggs. Divide salmon mixture into 6-8 patties. Refrigerate for 20 minutes.

Meanwhile preheat your grill. Cook for 4-5 minutes per side. Serve on brioche buns with a slice of Jarlsberg cheese and your favorite spicy mustard.

KP made Bostock with orange marmalade, jam, whipped cream and almonds for Easter morning with one of the loaves of brioche, and I made myself French toast. Ah, the decadence of a post-Lenten season! Always good to pair these miles with a 10K race.

Thanks immensely to Probiotein, Char Broil and Jarlsberg for inspiring and sponsoring this post!