We started with our no-knead brioche dough from Ideas in Food: Great Recipes and Why They Work. We added 125 grams of sourdough starter. We followed our own directions until the dough had risen overnight.
Then we laid the brioche on a sheet pan lined with plastic wrap, covered it with additional sheet of plastic wrap, and refrigerated it for 3 hours until the butter firmed up. We rolled the dough out on a floured tabletop. We slathered the dough with grape jelly and rolled it up into a log. We cut the log into disks and put them into a buttered muffin tin. We covered the jelly rolls loosely with plastic wrap and let them rise for an hour and a half. Then we brushed the top with egg wash and sprinkled coarse sugar over the top.
We baked the jelly rolls for 45 minutes at 375°F. We let the rolls cool to a manageable temperature and then dug in. The acidity of the sourdough and its yeasty flavor accented the richness of the brioche. The sweet jelly balanced the tartness of the sourdough. This was a delicious first run at an idea we need to explore further.
April 29, 2007
April 29, 2005