When I read “philadelphia” cheese in this recipe for making a Brioche I was a little bit surprised, but I was too curious! And here I am again kneading and rising. And the result is so good, soft and fragrant that I really think they will become my favorite brioches! Perfect for breakfast, but also excellent for a savory pairing.
Ingredients
- 100 g of milk
- 15 g of fresh brewer’s yeast
- 270 g of Manitoba or 00 flour
- 70 g of sugar
- 80 g of philadelphia
- 1 egg + 1 egg for brushing
- vanilla (optional for the “sweet” version)
Heat the milk so that it is lukewarm (but not hot) and crumble the brewer’s yeast into it, add a teaspoon of sugar and wait 10 minutes for it to recover and make some bubbles. Place the mixture with the yeast in the planetary mixer and add the sugar, the Philadelphia cheese and the egg, the vanilla and a little flour and start mixing with the K-shaped whisk to mix the ingredients.
A little at a time add all the flour and when everything is well mixed let it rest for 10 minutes. Change the hook with the dough hook (the corkscrew-shaped one) and knead for a good 5 minutes until the dough comes away from the walls (add very little flour only if necessary). If you used 00 flour you will need to knead for longer.
When the dough comes together, remove it from the mixer and place it on a lightly floured surface and make the “folds” as shown in the figure.
Once folded a couple of times, give the dough the shape of a sphere by folding the edges downwards and place it to rise in a lightly greased container (seed oil or butter) covered with cling film in a warm oven with the light turned off turned on.
Leave to rise until doubled, then take the dough and divide it into 10-12 balls, roll them out to form a strip, fold it in half along the long side and roll it up to form a roll. Alternatively you can simply shape the balls into identical sphere shapes.
Place the rolls or spheres slightly spaced apart in a high-sided baking pan coated with butter, brush them with an egg beaten with a little water or milk and leave to rise for a good half hour. Bake at 180° (static) for about 20 minutes, testing with a toothpick. If they brown too much on the surface, cover with aluminum foil. Remove from the oven, wait 10 minutes and remove from the mold. They are the softest brioches in the world!
p.s. They will keep for 2-3 days, tightly closed in a paper or cloth bag. If they get a little dry, toast them or use them for a delicious French Toast!
