Parmesan Cheddar Brioche


1 teaspoon sugar
1/4 cup warm milk or water (105 deg)
1 teaspoon (¼ oz) pkg. active dry yeast
1/2 cup sifted flour (sift before measuring)
1/4 teaspoon salt
3 tablespoons sugar 1 TBS hot milk or water
3 cups large eggs 1 ½ sifted flour (sift before measuring)
1 1/2 cups sticks (¾) unsalted butter, cut into ½ inch slices and well softened
1/2 pound Parmesan_ half of it grated, half in ½ inch cubes


Special equipment: a standing mixer with whisk and dough-hook attachments.
Starter: Stir together sugar and milk in a small bowl. Sprinkle yeast over mix and let stand until foamy, 10 minutes. Stir flour into yeast, forming a soft dough and cut a deep X across the top. Let starter rise, covered with plastic wrap, at room temperature, 1 hour.
Dough: Combine salt, sugar, and hot milk in a small bowl and stir until salt and sugar are dissolved. Fit mixer with whisk attachment, and then beat 2 eggs at medium-low speed until fluffy. Add sugar mixture and beat until combined well. With motor running, add in order, beating after each addition:
Cup flour
Remaining egg,
Cup flour,
About one fourth of butter,
And remaining 1/2 cup flour.
Beat mixture 1 minute.
Remove bowl from mixer and fit mixer with dough hook attachment. Spread starter onto dough with a rubber spatula and return bowl to mixer. Beat dough at medium-high speed 6 minutes, or until dough is smooth and elastic. Add remaining butter, cubed and grated cheeses and beat 1 minute, or until butter and cheeses are incorporated.
Lightly butter a large bowl and scrape dough into that bowl with a rubber spatula. Lightly dust dough with flour to prevent crust forming. Cover with plastic wrap and let rise at room temperature until more than doubled in bulk, 2 to 3 hours.
Punch the dough down and lightly dust with flour. Cover, again, with plastic wrap and CHILL dough, punching down after the first hour, at least 12 hours.
Place a pie pan on bottom shelf of oven. Butter muffin tins generously. Take a small lump of dough, dust wit ha little flour and roll in your hands into a ball. Place in muffin tin, dough should come just above rim of muffin tin. Repeat until tins are filled. “Dock” each top with a sharp knife. Cover pan with linen towel and let brioches rise at least 1/2 hour. They will plump up nicely.
Preheat oven to 425 F for at least 15 minutes. *Remember, your pie pan is on the bottom shelf preheating with the oven.
Place the muffin tins on middle shelf of oven and splash about 1/2 cup water into the pie pan on the bottom shelf. This will create steam in the oven to help rise the brioches. Bake at 425 F for 15 – 20 minutes or until brioches are golden brown. Remove to wire racks, let cool completely.




From A Taste of Utica cookbook, this recipe is perfect for brunch or snack. The delicate lingering of cheese taste after the first bite will lead you through a delightful experience of eating this cheese bread biscuit. Quoted from the book: "The trick with my recipe is you put grated and CUBED cheddar and Parmesan in the dough. When baked you end up with these cheesy pockets in the brioches.”




Monday, July 12, 2010 - 8:50am


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