This is an old recipe from a 1994 Gourmet magazine that I baked years ago. I thought I would give it another go using the combi-steam oven and see what all the fuss is about. I wanted to know if I can bake a yeast dough at home that is as good as you can buy in a patisserie. We know that the commercial bakers use a combination of moisture and radiant heat for baking bread and yeast based dough so I assume this is going to be fabulous! I have had a lot of hits on my ‘bread’ section so I will try to increase this category.
You will see below that I am cooking it on a ‘Combination program’. Add your stages one by one, it will ask you for all the information. If you don’t have a Miele combi steamer then you should still be able to stage cook or otherwise select an automatic program that is a yeast based dough with a fruit topping, or even just a yeast based dough setting would work. Keep in mind that the overall cooking time is approximately 30 minutes and you can’t go wrong. Remember you don’t need to pre-heat (which is just amazing!)
I have altered the old recipe a little and used ripe pears. I still remember when I baked it last time it was a lot of messing around with a syrup and you really don’t need a syrup with it. If you don’t have ripe pears you will need to poach them first in a light sugar syrup with a cinnamon stick and the rind of a lemon and orange. I am just going to glaze it with a little orange marmalade when it comes out of the oven. It does need this and the strips of orange rind really made the dish.
Ingredients: Serves 8
225g (1½ cups) plain flour, sifted
2 tbsp. castor sugar
1 x 7g sachet of dried yeast
2 eggs, beaten
1/4 cup milk, warmed
90g butter, softened
5 small ripe pears
Method:
- For dough, combine flour, sugar, yeast and 1/2 tsp salt into a large bowl or mix master fitted with a dough hook. Mix well
- Combine eggs with the warm milk and pour into flour mixture. Knead with the mixer for about 5 minutes until the dough comes together. It will be soft and sticky.
- Add small pieces of the softened butter piece by piece to the mixer to incorporate the butter. Knead well for about 8 minutes. I just left it all in the mixer.
- Oil a large bowl well with vegetable oil. Tip in the mix and turn it over to coat in the oil
- Cover with Glad Wrap and place in the combi steamer on Auto-Special Program- Prove yeast dough. It will take 15 minutes but turn off the oven when finished and leave the bowl to sit in the warm oven for 1 hour or until doubled in size. You can preheat the oven to 30° and leave in this temperature if you prefer or if it’s a particularly cold day.
- Now remove the dough to a lightly floured bench. It will still be soft but just turn it over and place in a well-greased 26cm tart tin with removable base. It was too soft to roll out, I just patted it to the edges of the tin.
- Cover with a clean tea towel while you peel and core the pears. Arrange over the dough leaving plenty of room for the dough to rise up around the edge of the tin.
- Cover again and leave to rise up around the pears. This should take approximately 30 minutes. Sprinkle with a little castor sugar. The fresh pears will discolour a little, toss them in some lemon juice before laying over the dough if you prefer but it didn’t show once cooked.
- Bake in combi steamer in Combination mode Stage 1 -190°C + 90% moisture for 20 minutes then Stage 2- 160°C + 30% moisture for 10 minutes
- Remove from oven to a wire rack.
- While it is cooking heat a little orange marmalade with a touch of water in a saucepan and brush over warm brioche.
Serve warm 🙂
Conclusion: It was fabulous! So light and fluffy a with a golden base and definitely exactly like you would buy from a Patisserie! The addition of the steam really enhanced the texture and finish of this brioche.
thanks for your tutorial is really help a newbie