Brioche Périgourdine

Background and History

Brioche Périgourdine is a sumptuous, rich bread hailing from the Périgord region of France, known for its unrivaled sophistication in charcuterie and pâtisserie. This variant of brioche is subtly sweet and distinctively buttery, reflecting the culinary elegance of French baking traditions. The Périgord region, famous for its black truffles and foie gras, adds luxurious flavors to its traditional recipes, making Brioche Périgourdine an exquisite delight when prepared with the region's finest ingredients.

Ingredients

• All-purpose flour - 500g
• Sugar - 60g
• Salt - 10g
• Active dry yeast - 20g
• Eggs - 5 large
• Whole milk - 50ml
• Unsalted butter - 250g, softened
• Foie gras - Optional for serving
• Black truffle - Optional for garnishing

Preparation Steps

To create the perfect Brioche Périgourdine, preparation is key. Follow these steps carefully:

Step 1: Mixing the Dough

1. Warm the milk slightly until lukewarm.
2. In a small bowl, dissolve the yeast in the milk, allowing it to activate for about 5 minutes until frothy.
3. In a large mixing bowl, combine the flour, sugar, and salt.
4. Add the frothy yeast mixture and 4 eggs into the dry ingredients.
5. Mix thoroughly to form a sticky dough, ensuring all elements are well combined.

Step 2: Kneading and Enriching

1. Transfer the dough to a lightly floured surface and begin kneading. This can be done by hand or using a mixer with a dough hook attachment.
2. Gradually add the butter to the dough, incorporating it in stages until fully absorbed and the dough is smooth and elastic, approximately 10-15 minutes.

Step 3: First Rise

1. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm environment until it has doubled in size, 1-2 hours.

Step 4: Shaping and Second Rise

1. After the first rise, knead the dough lightly to knock out excess air.
2. Divide the dough into four equal parts, shaping each into a smooth ball.
3. Place the dough balls closely together in a greased loaf pan.
4. Beat the remaining egg for an egg wash and brush over the top of the dough to encourage a golden crust.
5. Allow the dough to rise again for about 30 minutes until slightly puffed.

Step 5: Baking

1. Preheat your oven to 180°C (350°F). Use a cooking timer to manage this process efficiently.
2. Bake the brioche for 25-30 minutes until it’s golden brown and a skewer inserted in the center comes out clean.

Cooling

Let the brioche cool slightly in the pan before transferring it to a wire rack to cool completely.

Serving Suggestions

Once baked, Brioche Périgourdine can be sliced and served warm. For an authentic Périgourdine experience, enjoy slices with foie gras and shaved black truffle for a lavish touch. This pairing highlights the brioche’s buttery richness and adds exquisite earthy flavors.

Whether you serve it as a luxurious breakfast treat, a sophisticated appetizer, or a delightful addition to any meal, the natural opulence of this bread will undoubtedly charm and satisfy any connoisseur of fine French pastry.