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10 ingredients, 10 steps, cooking Sage & Parmesan Butter Brioche

Hi all, now you get make recipe Sage & Parmesan Butter Brioche with 10 ingredients and 10 steps. Below this is how to cook, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 10 ingredients and 10 stages of easy cooking Sage & Parmesan Butter Brioche.

Ingredients all Sage & Parmesan Butter Brioche

1. You need 2 1/2 Cups : All Purpose Flour + more for rolling.
2. Prepare 1 Cup : Parmesan, grated.
3. It’s 1/2 Tsp : Salt.
4. It’s 2/3 Cup : Warm Milk.
5. You need 2 1/4 Tsp : Active Dry Yeast (or one package).
6. Prepare 1 Tbsp : Honey or Maple Syrup.
7. Prepare 3 : Eggs (1 beaten for brushing).
8. It’s 1 Stick : Salted Butter at room temperature (leave about 2 tbsp on the side).
9. Prepare 2 : Garlic Cloves.
10. It’s 20 : Sage Leaves.

If all material requirements Sage & Parmesan Butter Brioche it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Sage & Parmesan Butter Brioche

1. In a large mixing bowl or stand up mixer bowl combine the warm milk (around 115F), the yeast and the honey. Let it sit for 5 minutes so it can activate. You know it is active when it starts to bubble and smell like bread.
   
2. To that bowl add the flour, salt and parmesan cheese. Mix well. While mixing on medium speed add 2 eggs and butter. Continue knitting until the dough is formed in a ball. If it looks very sticky add 1/4 cup of flour.
   
3. Cover the mixture and let it sit in a warm place for about 2 hours.
   
4. Meanwhile, make the sage and garlic butter. In a small saucepan combine 6 tbsp of butter, garlic cloves and sage. Let it brown and the sage crisp. Remove from heat and let it sit for a min or two to cool off.
   
5. Strain the sage and garlic and when cool enough to handle, finely chop them. Add to the 2 tbsp saved butter. Over that pour the hot browned butter. Mix with a fork until well incorporated. The goal is for the butter to be easily spreadable but not dripping.
   
6. When the dough is double in size punch it in the middle and roll it out on floured surface.
   
7. Shape it into a ball and with a rolling pin, roll it into a rectangular. Spread the sage butter all over and roll the dough into a log starting from the longer part of the rectangular.
   
8. Cut into 8 rolls. Butter a 9x5 inch loaf and place the rolls in it, cover and let it sit in a warm place for 30 more minutes. It will double its size again. When ready to be baked, brush the top with the beaten egg.
   
9. Start preheating your oven. Preheat to 425F and bake on that temperature for 10 minutes, then bring the temperature down to 350F and bake until golden brown. I like using food thermometer to check when the food is ready. You know this roll is ready when it hits 200F.
   
10. If you have any butter left spread it all over the brioche while still hot. Enjoy!
    
11. Finish and Enjoy.

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