Brioche with Peanut Ricotta, Tomato and Garlic

Today's recipe is for Brioche with Peanut Ricotta, Tomato and Garlic!

It will definetely be something different from everything you've tasted before and look at this shape isn't it amazing?

Nothing too difficult here, only few steps and accessible ingredients, as usual!

So, take a look at the recipe along with some information about Brioche ;)

Brioche is sweet bread very popular in France. It is consumed at all hours of the day by both children and adults: breakfast, afternoon tea, but also in sandwiches for lunch.

It is a cheap product, since it is composed of simple ingredients such as milk, flour, butter and eggs. But it can also be a refined and subtle product with various aromas and toppings. The quality of the ingredients, especially butter, is essential. As is the process of kneading the dough, from which the final texture of the crumb, which is very important for the tasting results.

Origins of the word Brioche

Even if several explanations are given, the most commonly accepted is that the term “brioche” comes from the verb “brier”, an old form of “broyer” (to grind) in normand old language, then used in the sense of “knead the dough with a wooden roll”, and which is also found in “pain brié”, normand specialty.

History of Brioche

The Brioche appeared in the Middle Ages in Normandy (North-West of France) and would be a derivative of a tighter bread made until then. Among the cities formerly very famous for the quality of their brioches are Gisors and Gournay, probably because of the excellence of the butter in this region (Normandy).

“Let them eat cake”

The Brioche was made particularly famous by a quote from Queen Marie Antoinette and taken up by Jean-Jacques Rousseau in The Confessions, published in 1778: «je me rappelai le pis-aller d’une grande princesse à qui on disait que les paysans n’avaient pas de pain, et qui répondit : Qu’ils mangent de la brioche. J’achetai de la brioche.» (Livre sixième : 1736)

“I remembered the worst of a great princess who was told that the The peasants had no bread, and answered: Let them eat brioche. I’d buy brioche. “(Sixth Book: 1736) However, historians doubt that this famous “great princess” is actually Marie Antoinette since she was only a child at that time and is unlikely to have made such a comment.

Brioche spurt

The brioche has really taken off in the eighteenth century when bakeries were opened. It became very popular everywhere in France and each region has created its own recipe.

Today, the brioche is a product of everyday life but in the past it was then part of holiday cakes that were served on special occasions: baptisms, weddings, communions …

It is still present today in many French traditions. The best known is the “galette des rois”, in January. We place in a brioche shaped crown, a bean that will be found by one of the guests during the tasting and who will become the king (or the queen!). In Vendée, traditionally, a brioche is also offered to the bride and groom during the wedding party.*source

Find the recipe below!

Prep: 2h 15 min (2h are just waiting for the dough to rise)

Cook time: 30 min

Level: medium

Servings: 2 loaves (divided into 4 portions)

Calories per serving: 320 kcal

Find the recipe & nutrition facts below :

For the dough:

2/3 cup warm plant milk (or water)
1 tsp sugar (do not substitute)
1 pcs. dry yeast (7 gr.)
2 1/2 cups all-purpose flour
2 tsp salt
5 tbsp oil (coconut butter)

For the filling:

1/2 cup peanuts (boiled for to minutes)
1 tbsp vinegar
1 tsp salt
1 tsp nutritional yeast
1 tbsp tomato paste
3 cloves garlic
2-3 tbsp olive oil

Method:

Step 1: In a medium bowl mix together warm water with 1 tsp of sugar, and add the dry yeast. Set aside for 10 mins.

Step 2: In a large bowl place flour and add in salt, oil, and yeast mixture and start mixing until you form a non-sticky dough.

Step 3: Кnead for 5 minutes and form a ball,cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.

Step 4: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle.

Step 5: For the peanut ricotta add the boiled peanuts into a high-speed blender along with 1 tbsp vinegar, salt and nutritional yeast, blend until smooth, and add in the tomato paste with garlic and olive oil. Blend again until smooth.

Step 5: Spread evenly with 2 tbsp of peanut ricotta with tomato and garlic, so the dough is covered evenly.

Step 6: Roll it in one huge roll and cut vertically into 2 equal pieces. Split both pieces into a twist carefully roll it vertically and move into a silicone pan and cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.

Step 7: Repeat with the other half of the dough.

Step 8: Preheat oven to 180C. (355F)

Step 9: Bake for around 25-30 minutes.