Whey Butter and Pancetta Brioche

Whey Butter and Pancetta Brioche
Whey Butter and Pancetta Brioche
Whey Butter and Pancetta Brioche

ChefJoe Mercer Nairne

ProducerQuickes Farm

Ark of Taste Product – Whey Butter

Joe baked these loafs for his kitchen brigade’s breakfast and they went down a storm! Breakfast, brunch, lunch or dinner, these tasty Brioche offerings would be a delightful treat any time of the day!

Method

– In a kitchen aid bowl measure out yeast, flour, sugar and salt. Refrigerate for at least 2 hours.

– Dice the cold whey butter.

– Attach the kitchen aid bowl, pour in the eggs and start the mixer. Once combined start feeding in the cold diced butter.

– Once all the butter is incorporated keep mixing at high speed until you have a strong elastic dough. Refrigerate for at least 6 hours.

– Line 8 individual brioche moulds. Cut the dough into 16 equal pieces.  Place one piece of dough in the bottom of each mould then lay a slice of pancetta on top. Place a second piece of dough over the pancetta. Allow to proof for one hour or until the dough is bulging over the top of the mould.

– Preheat the oven to 175°C.

– Glaze with egg yolk and place in the oven for 12 minutes until golden brown.

– Turn out onto a wire rack and cool.

Ingredients (for 8 loafs);

250g unsalted whey butter
420g T55 flour
22g fresh yeast
42g sugar
17g salt
5 whole eggs

8 slices of pancetta

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