Buttery Brioche With Wüthrich 83% European Style Butter For Easter Brunch Menus

Greenwood, Wisconsin — Discover how Grassland’s Wüthrich (pronounced we-trek) 83% European Style Butter can enrich your Spring menu offerings by creating signature brioche breads. Brioche is ideal for Easter brunches and buffets because it features eggs — a traditional symbol of Easter and Spring—combined with the richness of butter. This French classic also complements contemporary American menus, because brioche lends itself to everything from breakfast to sandwich ideas, appetizers and desserts.  On its website, www.grassland.com, Grassland offers Master Pastry Chef Peter Yuen’s Master Brioche Recipe from La Patisserie P Bakery in Chicago.

Whether it’s formed into the classic topknot shape, small rolls or round loaves, brioche adds a celebratory note to meals. The richness and farm-fresh flavor of Wüthrich 83% European Style Butter enhances this classic bread that depends on the flavor and texture of butter. Wüthrich 83% European Style Butter is an artisan, ultra-premium ingredient that also elevates the quality of other buttery baked goods, sauces and appetizers on your menu.

Chef Yuen’s dough recipe—featuring butter, whole milk, whole eggs plus egg yolks, sugar, brown sugar, yeast and bread flour—is as versatile as it is luxurious. For simple elegance, serve brioche warm with fruit preserves or rich cheeses. For appetizer or buffet items, stuff the dough with cheese, chocolate or meat before baking. Create elegant grilled sandwiches by pairing brioche with ingredients such as crabmeat, smoked bacon, creamy cheeses like Brie or Mascarpone, or aged Cheddar and Gouda. It’s easy to dress up your morning meals with entrees such as brioche French toast served with favorites such as berries, bananas, marmalade or Mascarpone. For dessert, feature brioche bread pudding or chocolate fondue with brioche.

Wüthrich 83% European Style Butter goes right from refrigerator to recipe. The butter bends at 40°F, so there is no need to let it soften. Its 83% fat content also gives extra body to baked goods. Chefs and bakers have found that they can use 25% less product and achieve the same results. That means you only need six ounces of Wüthrich 83% European Style Butter instead of eight ounces.

Grassland has been crafting award-winning butter for more than a hundred years, and is the world’s largest family-owned butter creamery. Located in the heart of Wisconsin, it produces one-third of the butter made in the U.S., including Wüthrich 83% European Style Butter.

For more information about Grassland’s line of cooking, baking and confectionary butter products for foodservice, call 1-800-4BUTTER or visit the website at www.grassland.com. For additional ways foodservice operators can incorporate Wüthrich Butter, view a short training video.

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Founded in 1904, the Wuethrich family has spent more than a century crafting award-winning butter. As the world’s largest family-owned butter creamery located in Greenwood, the heart of central Wisconsin, Grassland knows butter producing one-third of the U.S. butter. As a leader in innovation with uncompromising quality, Grassland offers a medley of fine butter products specially developed and packed for retail, foodservice and industrial dairy customers. Grassland’s enticing menu of award-winning butter products for dining, cooking, baking and confectionery creations delivers unmatched quality and pure flavor every time.

 

Master Brioche Recipe  

Master Pastry Chef Peter Yuen, La Patisserie P Bakery, Chicago, IL

Yields: 20 brioche

 

Ingredients:

10 12 cups bread flour

1 12 cups whole milk

1 ounce instant yeast

6 eggs (medium)

34 cup egg yolk

12 cup sugar

12 cup brown sugar

1 12 tablespoons salt

1 pound Wüthrich 83% European-Style Butter, chilled

                                            

Butter for Lamination

Egg wash, for brushing brioche

 

Directions:

In a large mixing bowl, add flour, milk and yeast. Blend ingredients together by hand. Cover with clear plastic wrap and let stand for 12 hours at room temperature.

In a large mixing bowl, add all ingredients except the 1 pound of butter and egg wash. Blend all ingredients together by hand until evenly mixed. At low to medium speed, using a pastry hook with mixer, blend for 3 minutes. Start adding butter and continue to mix on medium speed until the dough begins to take shape. Do not over mix. Cover with clear plastic wrap, let dough stand for one hour and 30 minutes. At 45 minutes fold the dough and chill for 30 minutes.

Butter 3 1/2-inch-wide brioche tins. On a lightly floured work space, carefully divide the dough into 20 equal portions. Use hands to shape each portion into a ball. Use upper part of hand to cut into dough forming a small ball attached to the larger portion, place into a broche tin. Repeat for remaining balls of dough. Place tins on a baking tray, let brioche double in size before baking. Preheat oven to 350°F. Brush croissants with egg wash; place in oven; bake for 20 minutes; or until golden brown. Remove the brioche from tins. Serve immediately.

Source: Grassland Dairy Products