Browned Butter Brownie Brioche Toast
4 servings plus brioche (yield: 1 sandwich loaf)
Taking a few extra minutes to coax out the nutty flavor of melted browned butter before swirling in the sweet addition of Everything Brownie will be well worth the wait. Spread the spiced butter thick over a fresh slice of brioche and enjoy.
8 oz (227g) unsalted butter
4 tsp (12g) Everything Brownie Sweet Seasoning
Brioche or hearty white bread (sliced roughly ½ in (12mm) thick)
¼ cup (57g) whole milk
¼ c (57g) water
1 ½ tsp (4.5g) instant yeast
2 cups (280g) bread flour
5 Tbsp (71g) unsalted butter, softened
3 Tbsp (38g) sugar
1 tsp (6g) fine salt
Cut the butter into cubes and place in a saucepan set over medium heat.
Once the butter has completely melted, stir continuously as the water boils off and the milk solids separate from the mixture and begin to brown.
Stop when the milk solids on the bottom of the pot are a light golden brown.
Remove the pot from the heat, stir in the Everything Brownie seasoning and pour the butter into a heat proof bowl (make sure to scrape any browned milk solids from the bottom of the pot).
Let the butter cool on the counter until warm and then place in the fridge to firm up.
Toast your brioche to your desired level of doneness and spread the brownie browned butter over the top.
Measure the milk, water, and yeast into the bowl of a mixer. Stir to dissolve the yeast and let sit for 2 minutes.
Add the bread flour and eggs to the mixing bowl and begin mixing on low speed until the dough comes together.
Once the dough has come together, turn the mixer up to medium low speed and mix for 4-6 minutes to begin to develop the structure of the dough.
In a small bowl, mix the sugar and salt together.
With the mixer running, alternately add 1 Tbsp of butter at a time with one quarter of the sugar/salt mixture. Wait until the butter is nearly all incorporated before adding the next round of butter, sugar, and salt.
Once all the butter, sugar, and salt are in, continue mixing until the dough passes the window pane test.
Add the dough to a greased bowl and let rise until doubled in size, roughly 1-2 hours.
Deflate the dough on a lightly floured counter and roll into a tight log 8.5 in (22 cm) long.
Add the brioche to a lightly greased 8.5 in (22 cm) x 4.5 in (11 cm) loaf tin.
Brush the top with oil to prevent the dough from drying and developing a skin and let rise until a slight indent in the dough springs back slowly and halfway (about 1.5 - 2 hrs).
Bake at 350°F (180°C) for 30-35 minutes or until golden brown on both the tops and sides of the loaf.
Let cool completely before slicing.