Flambé Butter Recipe: Sweet Brioche

Bread and butter go together like they were made for each other (maybe they were?), and this recipe is an ingenious way to savor that delicious compound butter flavor in every bite.

For this recipe, Kristin from @weekend_home_kitchen incorporated our new Bananas Foster-inspired Flambé Butter into the mix, creating a brioche loaf elevated with notes of banana, orange, brown sugar, and cinnamon.

Here’s how to make a sweet bread like no other for yourself:

INGREDIENTS: 

• 1/2 cup warm milk
• 1/2 cup sugar
• 2 1/2 tsp active dry yeast
• 5 cups all-purpose flour
• 5 large eggs
• 1 tbsp vanilla extract
• 1/2 cup unsalted butter
• 1/2 cup Flambé Butter

Egg Wash:

• 1 egg
• 1 tbsp water

DIRECTIONS:

1. In a stand mixer bowl, combine the warm milk, yeast, and a tablespoon of the sugar and let stand for about 10 minutes.
2. Add in the eggs, flour, salt, and remaining sugar and set the mixer to low speed. Mix for about 5 minutes.
3. Gradually add the butter to ensure it is combined thoroughly.
4. Up the mixing speed to medium, then continue to mix for 10 to 15 minutes, or until the dough is elastic.
5. Remove the dough from the mixer and knead into a ball shape.
6. Place dough in a bowl and cover. Allow to rise for about 2 hours, or until doubled in size.
7. Deflate the dough, reshape into a ball and recover. Place in refrigerator for at least 2 hours (overnight will enhance the flavor).
8. Remove the dough from the bowl and form into 8 equal-sized balls on a flour-covered board.
9. Place dough balls into loaf pan lined with parchment paper.
10. Allow the dough to sit for an additional 2 hours until risen to double in size.
11. Preheat the oven to 390°F.
12. Whisk the egg wash ingredients together, then brush evenly over the top of the dough.
13. Bake for 15 minutes, then add a tented cover of aluminum foil for the remaining 25 minutes. The bread is done when the loaf is golden brown, and has reached an internal temperature of about 190°F.
14. Allow to cool before slicing, then serve with a dollop of Flambé Butter.
15. Enjoy!

Photo credit: Youjeen Cho