2B — THE OBSERVER & BAKER CITY HERALD
BRIOCHE
Continued from Page 1B
Drape a sheet of plastic wrap
gently over the pan and let the
dough proof at room tempera-
ture for three hours. Cover the
pan from edge to edge loosely
with plastic wrap, then refriger-
ate for 12 hours.
7. Remove the pan from the
refrigerator and remove the
outer sheet of plastic wrap. Let
proof at room temperature for
three hours.
8. To pan-roast in honey but-
ter, follow these instructions for
cooking one roll. You can cook
up to four rolls at a time, using
a small skillet for one roll, a me-
dium skillet for two or a large
skillet for four. Increase the but-
ter and honey proportionally:
Use 6 tablespoons (3 ounces)
butter and 2 tablespoons plus
2 teaspoons (2 ounces) honey
per roll. Melt the butter and
honey together in a skillet over
medium heat, stirring occasion-
ally. When the mixture starts
to bubble, set a 4-inch-round,
2-inch-high ring mold in the
center of the skillet. Turn the
heat to low, then cup one hand
over a risen dough round and
gently invert the dough into
that hand and carefully peel off
the paper with the other hand.
Gently tip the dough into the
center of the ring, tucking it in if
needed.
9. Set a timer for nine min-
utes. Start spooning the honey
butter over the dough and con-
tinue basting it for 30 seconds.
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HOME & LIVING
If any air bubbles appear, gently
pop them. Take a break, then go
back to basting now and then,
swirling the mold while basting
to ensure dough doesn’t stick.
10. When the timer goes off,
very carefully slide a spatula
or bench scraper under the
dough and ring mold and fl ip
both together back into the pan.
Set the timer for nine minutes
again. Baste for 30 seconds,
then take a break. Baste the
dough and swirl the mold
every once in a while.
11. Turn the heat to high and
set the timer for 3½ minutes.
The honey butter will begin
to bubble rapidly and start to
caramelize. Use a small offset
spatula to push and slide the
bread in the ring mold around
the pan to evenly caramelize
the bottom. When the bottom
of the bread is dark golden
brown, after about 1½ minutes,
carefully slide the spatula
under the dough and ring mold
and fl ip it over. Reduce the
heat to medium as the caramel
takes on a dark brown color
and add 3 tablespoons water
to prevent it from burning.
Continue pushing and sliding
the ring mold around the pan
with the spatula and add more
water if the caramel starts to
darken or thicken too much. It
should be the consistency of
maple syrup.
12. When the timer goes off,
slide a spatula or bench scraper
under the ring mold and dough
and lift the bread out of the pan
and fl ip onto a wax or parch-
ment paper-lined pan. Let cool
for a minute, then slide the
small offset spatula between
the bread and ring mold to
release the bread while lifting
off the mold.
13. Transfer the bread to
a serving dish. Pour the hot
caramel sauce through a fi ne-
mesh sieve set over a cup with
a spout, then immediately pour
the sauce over the bread. Serve
hot. Repeat with the remaining
bread dough balls, butter and
honey.
Divide the buns among
serving plates. Strain and
pour the hot caramel sauce
over the buns. Serve hot.
• Brioche Loaf Butter — a
9-by 5-inch loaf pan. After the
dough has chilled in step 4,
transfer to a clean work sur-
face and press into a 9-inch-
wide by 6-inch-long rectangle.
Roll the rectangle along its
length in three turns, then
press the seam shut. Center
the roll in the pan seam side
down. Cover loosely with plas-
tic wrap and let proof at room
temperature for three hours,
then refrigerate for 12 hours.
VARIATIONS
Remove the pan from the
• Baked Brioche Rolls —
refrigerator. Let proof at room
Heat the oven to 350 degrees. temperature for four hours,
After the dough rounds have then remove the plastic wrap.
fi nished proofi ng in step 7, un-
Heat the oven to 350
cover the pan. Bake until light degrees. Bake until golden
golden brown and an instant- brown and an instant-read
read thermometer inserted in thermometer registers 190
the center of one through the degrees, 30 to 35 minutes. Un-
bottom registers 190 degrees, mold the brioche onto a wire
about 15 minutes.
Meanwhile, divide the
Visit
honey butter ingredients be-
www.JohnJHoward.com
tween two large skillets. Melt
over medium heat, stirring
occasionally. Continue cooking
D
until caramelized to a light
A
G
golden brown, then carefully
transfer the hot buns to the
La Grande Office
1207 Adams Ave., La Grande, OR 97850
pans, dividing evenly. Spoon
541-663-9000
the honey butter over the
Baker City Office
2195 Main Street, Baker City, OR 97814
buns until well-glazed on top
541-523-7390
and dark golden brown on the
bottom, three to fi ve minutes.
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KAUFFMAN’S
MARKET
OPEN
Trees are the
longest living
organisms on
Earth,and never
die of old age.
THANKS
Open For
Business
Symptom & Pain Management
Education for Caregivers
Emotional & Spiritual Support
Grief & Loss Services
Dealer & Factory Certified Technicians
Certified Tree Care
Planting • Pruning • Removal
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TREE
FACT:
Always
FREE Estimates
•
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Visit us Online at
Hours M-F 9-5 Sat 9-2
We are open
Providing our community
extraordinary hospice care!
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Available.
biological spray.
• Begin planting out sum-
Continued from Page 1B
mer bulbs such as caladi-
ums, gladiolus, acidanthera,
Garden chores
calocacia, at two-week
• Protect bees and other
intervals.
pollinating insects. Do not
• Leaf rollers are active on
spray insecticides on fruit
apple trees now; control as
trees that are blooming
needed.
• Mount a rain gauge on
• Let daffodil foliage turn
a post near the garden to
yellow before cutting it back.
keep track of precipitation so As long as it is green it is
you’ll know when to water.
storing energy in the bulb
Most gardens need about
for next year’s blossoms.
1 inch of rain per week be-
If you have garden ques-
tween April and September. tions or comments, please
• Destroy or prune off
write to greengardencol-
webs of eastern tent cater-
umn@yahoo.com. Thanks for
pillars. B.T. (Diepl) is a safe reading!
BLUE MOUNTAIN REP
RV
AIR
Member FDIC.
541-786-8463
curbside pickup
SPRING
Our Drive-Thru is Open
SPRING
607 Adams Ave, La Grande
skillet over medium heat.
Melt, stirring occasionally,
then continue cooking until
dark caramel in color and
thick. Slowly pour it over
the warm loaf to coat. Serve
warm.
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La Grande’s
Certified Arborist
CBD rich hemp oil & treats
for pets. ORGANIC pet
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rack. You can cool it and enjoy
it plain at this point or glaze
it with honey butter while it’s
warm.
If you want to glaze the
loaf, melt 6 ounces butter and
4 ounces honey in a medium
you for
sponsoring
our event.
To maintain the safety of our community and comply with
state mandates we are canceling the 2020 Hog Wild Days.
TAKE OUT &
CURBSIDE PICKUP
541-663-8404
10214 Wallowa Lake
Hwy. Island City
Rick
Todd
360.601.2067
541.786.5095
627 E. Arch St, Union, OR 97883
