I adore mushrooms. If you hadn’t noticed by the endless mushroom recipe supply on the blog lol! They’re great in almost everything and are also perfect on their own, on a bit of toast, seasoned with salt and pepper.
Actually, they’re perfect on bread in general, but the naughtiest of all the breads has to be brioche. All that butter! It makes me happy just thinking of it and its surprisingly easy to make.
With my obsession for mushroom and a brioche recipe I was dying to try, I decided to combine the two and come up with a mushroom brioche pull-apart. Something to have with a saucy pasta dish. Or any saucy dish for that matter. It mops up perfectly and the mushrooms add a great earthiness to the buttery richness.
Brioche Mushroom pull-apart
8g sachet dried yeast
1 tbsp lukewarm water
55g caster sugar
3/4 tsp sea salt flakes
2 tbsp lukewarm milk
250g double OO flour
2 eggs, lightly beaten
225g butter, chopped and softened
1 egg extra, lightly beaten
200g mushrooms, sliced
In a saucepan on medium-high heat, sauté mushrooms in a tablespoon of olive oil until completely collapse and slightly caramelized. Remove from the heat and set aside.
Place the yeast and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Combine the sugar, salt and milk in a separate bowl.
Place the flour, yeast mixture and egg in a bowl of an electric mixer and using a dough hook, beat on slow for one minute. Increase speed to high, add the milk mixture slowly and beat on high for 10 minutes or until the dough comes away from the sides of the bowl.
With the motor running, gradually add the butter and beat for 6-7 minutes or until glossy and elastic.
Place the dough in a bowl and cover with plastic wrap. Set aside in a warm pace for 2-3 hours or until the dough has doubled in size.
Preheat the oven to 180°
Divide mixture in to eight balls and adding a tablespoon full of mushroom mixture in the middle of each ball, place in a pre-greased rectangle tin (one you would use for bread).
Brush the dough with the egg wash and bake for around 20-30 minutes or until golden and cooked through. Turn out and cool on a wire rack to cool slightly but best served warm