Best Savory Brioche Pockets Recipes

SAVORY BRIOCHE

Steps:

• 1. Combine the milk, honey and yeast in the bowl of a standing mixer fitted with a dough hook (this can also be done by hand in a large bowl if you don't have a mixer). Turn the mixer on to distribute the yeast. Add the flour and turn the mixer to medium speed. Once the flour has begun to absorb the liquid, add the eggs, one at a time. When the eggs are incorporated add the schmaltz, then the salt, and mix on high until all the ingredients are well incorporated, 3 to 5 minutes.
• 2. Cover the mixing bowl with a lid or with plastic wrap and let the dough ferment and rise till it's doubled in size, about 3 hours (less if your kitchen is hot).
• 3. Grease your cooking vessel (see below).
• 4. Re-knead the dough by hand to redistribute the yeast and knock some of the gas out. Shape as desired: form into balls and place in a cake pan or springform mold for dinner rolls, in individual ramekins or a muffin pan, or put the whole dough ball as is in a terrine mold or loaf pan. Cover loosely with plastic wrap and refrigerate for 8 to 36 hours.
• 5. Remove the dough from the refrigerator 1-1/2 to 2 hours before baking (shorter if they're in individual portions, longer if a single loaf). Preheat your oven to 350°F/180°C. When they've reached room temperature and have started to rise, bake them. Individual portions will take about 25 minutes, whole loaves will take about 45 minutes. If you're uncertain about doneness, insert an instant-read thermometer- they're done when they've reached an internal temperature of 200°F/95°C. The crust should be an appealing golden brown.
• 6. This dough can also be frozen after the fermentation stage. Shape or mold it, wrap it twice in plastic, and freeze. To bake the dough, refrigerate it for 24 hours, then allow it to temper and rise at room temperature for 2 hours before baking.

BRIOCHE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

HAM AND CHEESE POCKETS

Steps:

• Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle., Preheat oven to 375°. Place 1 circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture., Bake until golden brown, 15-20 minutes. Serve warm or cold.

SAVORY BRIOCHE POCKETS

Steps:

• FILLING Steam the potatoes until tender. Drain and mash with a fork in a large bowl. Add goat cheese, stir to mix and season to taste with salt/pepper. When the mixture is cool, stir in the chopped chives. Cook chopped onions in the butter over low heat until caramelized, about 20 minutes. Season with salt and pepper. Let onions cool to room temperature. Divide the brioche dough in half and keep whichever half is not being worked on in the refrigerator, covered. Roll out dough on a lightly floured cool surface to a thickness of ~1/8". Place on a parchment lined baking sheet, cover lightly with plastic wrap and return to refrigerator while you repeat this with the second half. Pull out the first half of dough and cut out circles with a 4" to 4.5" biscuit cutter. Repeat with other half of dough to get 24 to 30 circles from the entire batch. Chill the cicles if they have gotten soft before filling. Place 1 TBSP onions on half of the circles. Top with 2 TBSP of potato mixture and then 2 asparagus tips. Stretch the unfilled circles by dimpling them with your fingertips. Place on top of filled circle and press down over the mound of filling. Pick up the edges of both circles of dough and roll them in toward the center, folding them over so they form a ring around the filling. Press the rim down gently to seal. (freeze at this point, if desired) Place the pockets on two parchment lined baking sheets and brush with beaten egg yolks. Leave the pockets to rise, uncovered, at room temperature until puffy and spongy to the touch, about 20 minutes. Position racks in oven to divide into thirds and preheat to 350. Give the pockets another coat of egg wash and top with poppy seeds. Bake for 15 to 20 minutes or until they are beautifully browned, rotating the baking sheets top to bottom and front to back halfway through the baking period. Serve warm or at room temperature.