Brioche Bostock

@under_baked

Brioche Bostock This must be the simplest brioche pastry to make- Brioche Bostock. These are brioche bread slices, drenched inside a sugary syrup, topped with almond cream and almond slices. It tastes like an almond croissant but without the hassle of folding a laminated dough! Eat them while they’re warm, to enjoy another perfect fall treat with some hot coffee 😊 . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #yeastedbread #foodtok #briochebread #foodtok #fall

♬ Aesthetic – Tollan Kim

Brioche Bostock is a classic yeasted dough pastry. I call it “the lazy almond croissant”, because its taste reminds me so much of almond croissant (without the hassle of laminating a croissant dough). This pastry is made of thick brioche slices, soaked with sugar syrup and topped with almond cream and sliced almonds.

Traditionally, the brioche was baked in tin cans. I am not a big fan of this idea, since the cans are not made to endure the high heat of the oven, and are releasing toxic substances that I’d like to avoid getting into my pastries. Therefore, I’ve decided to use shorter baking rings. You could use tall and narrow baking rings if you have any, only consider baking time should be longer that what is indicated in this recipe.

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Brioche Bostock:

Equipment: 6 Baking rings sized 8cm (d) x 2cm (h), lined with strips of parchment paper, and evenly spaced on a baking sheet lined with parchment paper.

Recipe: 6 Pastries

Brioche Dough (about 250g):

IngredientAmount (g / units)
Bread Flour90g
All Purpose Flour28g
Eggs55g (1 Large sized egg)
Cold Unsalted Butter (cubed)46g
Salt1/4 tsp
White Granulated Sugar9g
Milk18g
Dry Yeasts1/2 tsp

Almond Cream:

IngredientAmount (g / units)
Eggs30g
White Granulated Sugar30g
Softened Unsalted Butter (Room Temperature)30g
Almond Meal30g
Sliced Almonds- for toppingQS

Sugar Syrup:

IngredientAmount (g / units)
Boiling Water50g
White Granulated Sugar50g

Preparation instructions:

For the Brioche Dough:

Important note: brioche dough is very sticky and hard to work with as soon as it is done kneading. Therefore, it requires a long fermentation, preferably in the refrigerator for at least 4 hours or up to overnight (most recommended). Please take this into consideration when making your baking plans.

  1. Into a standing mixer bowl fitted with the dough hook attachment, add all of the dough’s ingredients, except for the butter cubes. Mix on low speed for a few minutes until a lump of dough is formed.
  2. Add the butter gradually, a few cubes at a time, waiting until the first cubes are incorporated before adding the next ones. After all the butter is added, continue kneading for 10 minutes on low-medium speed, until the dough pulls away cleanly from the bowl.
  3. With oiled hands shape the dough into a rough square, cover it with plastic wrap and ferment overnight in the fridge.

 

Almond Cream:

  1. In a medium sized bow, cream together the butter and sugar until creamy.
  2. Gradually add the eggs and mix well to combine.
  3. Add the almond meal, mix to a smooth mixture and set to the side until use.

 

Sugar Syrup:

In a medium sized bow, mix the boiling water together with the sugar until it completely dissolves. Set to the side until use.

 

Assembly and baking:

  1. Divide the dough into 42g x 6 pieces. Round each piece into a smooth ball.
  2. On a baking sheet lined with parchment paper, evenly arrange baking rings (also lined with strips of parchment paper).
  3. Place each dough ball inside the baking rings, and flatten it with your hands, so that the dough extends all the way to the edge of the rings.
  4. Proof for 40 minutes at room temperature. The dough should extend above the baking ring.
  5. Pre-heat your oven to 180C (fan mode off), with a baking rack placed at the lowest level inside the oven.
  6. Bake for 20 minutes and cool down completely over a baking rack (do not turn off your oven just yet– re-arrange the baking rack inside the oven to the middle shelf).
  7. Using a serrated knife, cut the top part of each pastry in sawing motions, in order to expose the spongey part. You can use the baking ring as guidance and support for an even cut.
  8. Dip each pastry in the sugar syrup, generously, from both sides, and return back the baking tray with the exposed part facing upwards.
  9. Top each pastry with about 1 tbsp of the almond cream (20g), and evenly spread it.
  10. Sprinkle the sliced almonds on top and return the pastries back to the oven, for 15 more minutes until the top part of the pastries have browned. Dust with powdered sugar and serve warm.
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Brioche Bostock בריוש בוסטוק

1 82

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7 72

Brioche Bostock בריוש בוסטוק

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