From the kitchen
Camel Milk Brioche Loaf
A rich brioche loaf made with camel milk, eggs and gradually incorporated butter.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3/4 cup pasteurized camel milk, warm to 100 to 110°F
- 2 1/4 tsp (7 g) active dry yeast
- 1/4 cup sugar, divided
- 3 1/2 cups (420 g) bread flour
- 1 tsp fine salt
- 3 large eggs
- 10 tbsp butter, softened and cubed
- 1 extra egg beaten with 1 tbsp water, for wash
- 1 tsp butter, for pan
Method
- Mix warm milk, yeast and 1 tablespoon sugar; rest 5 to 10 minutes until foamy. Add flour, remaining sugar, salt and three eggs. Knead on low 5 minutes until cohesive.
- Add softened butter a few cubes at a time, allowing each to disappear before the next. Knead 10 to 15 minutes until smooth, elastic and able to stretch thinly.
- Cover and rise 90 to 150 minutes until doubled. If too sticky to shape, refrigerate 30 minutes.
- Divide into three equal pieces, shape snug balls and put side by side in a buttered 9-by-5-inch pan. Cover and proof 60 to 90 minutes until puffy and near the rim.
- Heat oven to 350°F. Brush with egg beaten with water. Bake 30 to 45 minutes until deep golden and center reaches about 190°F; tent if browning early.
- Cool 15 minutes in pan, then on a rack at least 1 hour before slicing.
Cook with confidence
Before you start
Before you start
Enriched dough rises more slowly than lean bread. Butter must be soft, not melted. This formula needs a large loaf pan; divide between smaller pans if yours cannot hold it without overfilling.
Serving and keeping
Keep plain cooled brioche wrapped for 2 days or freeze slices up to 2 months.
Longer First Rise
Enriched dough needs roughly 2 hours to double, then another hour after shaping. Judge volume, not only the clock.
Troubleshoot
- Greasy dough: butter added too fast.
- Dense loaf: under-proofed.
- Dry: excess flour or overbaked.
- Butter leaks: dough too warm.
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