Recipe: Isaac’s Caramelised Shallot Brioche
Isaac recently shared his Caramelised Shallot Brioche recipe with The Argus for their annual Food & Drink Guide, so just in case you missed it, here’s how to create the popular brioche at home.
Recipe makes one loaf (or smaller brioche buns using a cupcake tray)
To make the caramelised shallots (one day before the bread)
- 10 shallots (from Maidstone)
- Slice the shallots
- Caramelise slowly in a pan on a medium heat, until golden brown. It’s important the pan is dry, so don’t add any oil or butter.
- Once they are caramelised, dry them out by using a dehydrator, or leave them on a window sill in the sun for a day
To make the brioche
- 500g bread flour (from Stoates & Sons flour mill, Somerset)
- 5 eggs (from Barcombe)
- 60g white sugar (from Peterborough)
- 10g fresh yeast (dried yeast from your local shop works too)
- 40g caramelised shallot (as made above
- 40ml water
- 200g butter (South Downs butter)
- Preheat the oven to 220
- Add the eggs, sugar, caramelised shallot, yeast and water to a blender and mix until it looks like a smooth milkshake
- Add the flour and mix using a kitchen aid/ mixer on medium for 2 minutes
- Chop the cold butter into 20 pieces and add one cube of butter every minute for 20 minutes, continuing to mix. This will make sure the flour absorbs the butter, piece by piece.
- Once the mixture is ready, roll it out and decide whether you are going to make a loaf or smaller brioche buns using a cup cake tin.
- Oil your chosen tray/ tins, add the mix and leave on the side until it has doubled in size.
- To cook:
- If you are cooking a single loaf, add to the preheated oven, reduce the temperature to 160 and cook for 25 mins
- If you are cooking smaller brioche buns using cupcake tins, add to the preheated oven, reduce the temperature to 180 and cook for 10 mins
- Serve warm with South Downs Butter and enjoy
Top tip: It’s perfect for a bacon sandwich! Book a table to try Isaac’s newest dishes here.