I love making this recipe . . . for a savory breakfast. It’s something I never get tired of.
SKILL LEVEL Intermediate
TIME 20 minutes one day before; 2 hours 30 minutes the day of
YIELD 12 to 15 sandwiches
TIMELINE
ONE DAY BEFORE Begin brioche
THE DAY OF Shape and bake brioche; bake scrambled eggs; assemble
SPECIAL TOOLS
Stand mixer with dough hook attachment
Pastry brush
Rimmed quarter sheet pan
INGREDIENTS
BRIOCHE
Bread flour |
2 1/2 cups, plus more as needed for dusting |
305 grams, plus more as needed for dusting |
Kosher salt |
1 teaspoon |
2 grams |
Granulated sugar |
3 tablespoons |
38 grams |
Instant yeast |
2 teaspoons |
5 grams |
(preferably SAF Gold Label)1 |
||
Whole eggs (large) |
4 each |
4 each (200 grams) |
Whole milk |
1 tablespoon |
15 grams |
Unsalted butter (84% butterfat), cold, cut into small dice |
13 tablespoons |
183 grams |
Egg wash (2 eggs, 1 pinch salt, and a dash of milk, beaten together) |
as needed |
as needed |
BAKED SCRAMBLED EGGS
Unsalted butter (84% butterfat) |
3 1/2 tablespoons |
50 grams |
Shallots, medium diced |
3 each |
3 each |
Chives, finely chopped |
1/4 bunch |
1/4 bunch |
Whole eggs (large) |
19 each |
19 each (950 grams) |
Whole milk |
2 1/2 cups |
588 grams |
Kosher salt |
2 teaspoons |
5 grams |
Freshly ground black pepper |
1/2 teaspoon |
1 gram |
Gruyère cheese, thinly sliced |
12 to 15 slices |
12 to 15 slices |
BEGIN BRIOCHE
1. Combine the bread flour, salt, sugar, yeast, and eggs in a stand mixer fitted with a dough hook. Mix on low speed until the dough forms a ball. Slowly pour in the milk and mix on low until combined. Increase the speed to medium-high for 8 to 10 minutes more to develop the gluten, which will help the dough hold its structure. It should pull off the sides of the bowl cleanly when it’s ready.2
2. When the dough has reached full gluten development, add the butter, keeping the mixer on medium-high speed. Mix just until the butter is incorporated. The finished dough will be smooth, shiny, and deep yellow.3
3. Lightly grease a medium bowl with nonstick cooking spray. Transfer the dough to the bowl and cover with plastic wrap pressed directly onto the surface, to prevent a skin from forming. Proof the dough at room temperature until doubled in size, about 1 hour 30 minutes.4
4. Remove the plastic wrap and punch down the dough by folding the edges into the center, releasing as much gas as possible. This will help stop the fermentation process. Cover the dough again with plastic wrap pressed directly onto the surface. Refrigerate overnight.
SHAPE AND BAKE BRIOCHE
1. Lightly dust the work surface with flour. Place the dough on the work surface. Using a knife, divide the dough into pieces about the size of a golf ball (1 3/4 ounces/50 grams each).
2. Using the palm of your hand and moderate pressure, press down on the dough and move your hand in a circular motion to tighten the ball. (Think of the motion they do in Karate Kid for “wax on, wax off.”) When finished, you should have a roll no bigger than your palm, with a smooth surface.5
3. Line a sheet pan with parchment paper. Place the rolls on the pan about 4 inches (10 cm) apart. Lightly drape a piece of plastic wrap over the rolls. Place the pan in a warm spot and proof until doubled in size, about 2 hours.6
4. While the dough is rising, place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350°F (175°C) for convection.
5. When the rolls have doubled in size, lightly brush them with egg wash, making sure the dough is completely coated.
6. Bake the rolls on the center rack for about 5 minutes. Rotate the pan 180 degrees and bake for 5 minutes more. When finished, the rolls will be golden brown and light for their size.
7. Let the rolls, still on the parchment paper, cool completely.
BAKE SCRAMBLED EGGS
1. If the oven was turned off, place a rack in the center of the oven and preheat the oven to 325°F (160°C) for conventional or 300°F (150°C) for convection. Line a rimmed quarter sheet pan with parchment paper, letting the parchment hang over the sides of the pan. (This allows you to lift the eggs out of the pan after baking.)
2. Melt the butter in a medium sauté pan. Add the diced shallots and cook over low heat until they become translucent and tender. Take your time and let them caramelize slowly. Spread the shallots evenly over the prepared sheet pan. Sprinkle the chives over the shallots.
3. Whisk the eggs, milk, salt, and pepper together in a medium bowl until thoroughly combined. Pour the eggs into the sheet pan. They should come about 1 inch (2.5 cm) up the sides of the pan. Bake the eggs on the center rack for 12 minutes. Rotate the pan 180 degrees and bake for 12 minutes more, until the eggs spring back when pushed in the center.
4. Let the eggs, still in the pan, cool at room temperature for 15 minutes.
5. Remove the eggs from the pan by lifting up the parchment paper overhang. Invert the eggs onto a cutting board and peel away the parchment paper. Using a chef’s knife, cut the eggs into 2-inch (5 cm) squares.
ASSEMBLE
1. If the oven was turned off, place a rack in the center of the oven and preheat the oven to 325°F (160°C) for conventional or 300°F (150°C) for convection.
2. Using a serrated knife, slice each roll in half horizontally. Place the bottom halves of the rolls on a sheet pan, place a square of baked scrambled egg on each, and top with a slice of Gruyère. Bake on the center rack of the oven until the cheese melts, about 4 minutes.
3. Remove from the oven and add the top of the roll. Serve immediately.
1. Instant yeast is often used for doughs with higher sugar content, because this yeast needs less water to react and sugar tends to pull water from dough. You can substitute the same quantity of active dry yeast, but you may get a denser final product.
2. A good way to check if dough is ready is called the “windowpane test.” Take a small piece of dough and roll it into a ball, then slowly stretch the dough out from the center. If the gluten is fully developed, you should be able to stretch the dough into a thin, translucent sheet. If the dough tears, it’s not quite ready. Mix for a minute or two more and try the windowpane test again.
3. When making brioche, it is very important that the dough does not overheat. If it does, the butter will start to melt and leak out, which will result in a dry finished product.
4. When proofing dough at home, sometimes the kitchen can be too warm (especially when there’s other cooking happening). Try to find a spot to proof where the room temperature is not above 75°F (24°C).
5. Rolling the dough this way helps improve the structure of the brioche and gives the roll a smooth exterior.
6. Here’s a good way to test whether dough is fully proofed: stick your finger into the center of the roll. The indentation should fill in slowly.
SERVING INSTRUCTIONS Serve warm and fresh out of the oven.
STORAGE INSTRUCTIONS Eat the assembled sandwich immediately. The cooked eggs can be kept in the refrigerator, wrapped in plastic, for up to 2 days. Brioche can be kept in a closed airtight container at room temperature for up to 2 days.