Bake like a Pro with Dough
Created in Partnership with the James Beard Foundation
Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.
Dough Council of Ambassadors
Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Brighten your spirits with summer baking
Dough Wines Ambassador and James Beard winner Greg Wade at Publican Quality Bread has brought to life this one-of-a-kind recipe to lighten our spirits utilizing bright, zesty lemons to create a curd as a filling for a super-soft sweet brioche buns. This treat is perfect for summer brunch and pairs wonderfully with our 2020 Dough North Coast Chardonnay.
Aside from the obvious bread/dough connection, Dough Wines is a good fit for me because of their commitment to supporting and developing new kitchen culture where equality and food sustainability is paramount. In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines.
Dough Wine pairings
This Brioche with Lemon Curd recipe is made to brighten our spirits and welcome the summer months. Our 2020 dough North Coast Chardonnay is summer in a glass! The zesty citrus aromas, pie crust and baking spice flavors found in our Chardonnay match beautifully with the flavors and aromas of the lemon curd brioche buns. The crips and creamy finish on the wine is layered, complex and both palate pleasing and food friendly.
Brioche with Lemon Curd
Ingredients
Lemon Curd Recipe
- 55 grams egg (1 egg)
- 100 grams egg yolks
- 200 grams sugar
- 5 grams lemon zest
- 150 grams lemon juice
- 125 grams butter
- 10 grams vanilla extract
- 1 gram salt
Brioche Recipe
- 220 grams bread flour
- 130 grams milk
- 60 grams egg yolk
- 22 grams honey
- 10 grams vanilla extract
- 6 grams salt
- 4 grams active dry yeast
- 165 grams butter, soft but not greasy - reserve
Instructions
Lemon Curd
- In a small pot, combine the egg, egg yolks, sugar, lemon zest and lemon juice. Whisk to combine thoroughly.
- Cook over medium low heat, stirring with a spatula constantly to prevent scorching. When the curd starts to slightly thicken, around 150F, add the butter. It should take about 5 minutes to reach this point.
- Continue to stir the mixture over medium low heat until the mixture thickens substantially and reaches 190F, this should take another 5 or so minutes.
- Strain the curd through a fine mesh strainer, whisk in the vanilla extract and salt, and refrigerate until needed. It is best to make this the same day you make the brioche dough and let both rest in the refrigerator overnight.
Mixing
- In a bowl of a stand mixer fitted with a dough hook, combine the bread flour, milk, egg yolk, vanilla extract, salt & yeast. Withhold the butter.
- Mix on slow speed for 2-3 minutes until all the dry ingredients are absorbed and a dough is formed.
- Mix on high speed for 8-10 minutes or until the dough is smooth, shiny and very strong.
- Once the dough is strong, turn the mixer back down to slow speed and add your butter. The butter will incorporate nicely if you pinch off marble-sized pieces and drop them in the mixer bowl while the mixer is running. Adding the butter should take about 5 minutes on slow speed.
- Once the butter is incorporated, cover the dough in the bowl and let ferment at room temperature for 2 hours. The dough should grow during that time, but might not completely double in size.
- Fold the dough by picking up each side and folding it over the middle of the dough. Refrigerate the brioche, covered, overnight.
Shape, Proof & Bake
- The following day, take the dough out of the refrigerator and place it onto a floured surface. Divide the dough into 12 equal portions, they should each weigh about 50 grams.
- Round the dough pieces and place them onto a baking tray lined with a piece of parchment paper. Spread them out across the tray so they won’t touch once proofed.
- Cover lightly with plastic and place in a warm area to proof for about 2 hours, they should double in size.
- Preheat an oven to 350F.
- Once proofed, dip your fingers in water and press down into the center of each bun, spreading the bun apart to create a well. There should not be a hole in the dough - you are not creating a ring, but more like a bread raft with a bottom and walls. Getting your fingers wet will prevent the dough from sticking to you.
- Place 2 tablespoons of the curd into the well, or use a small cookie scoop to portion the curd into the dough. Egg wash the dough, sprinkle with pearl sugar if desired.
- Bake at 350F for about 20 minutes, or until golden brown and delicious. Allow to cool for at least 20 minutes before enjoying.