Braided Brioche with Fresh Ginger Cooked in Honey

Preparation info

  • Difficulty

    Medium

  • Yield:

    2

    braided loaves, 1 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

Fresh Ginger gently simmered and then macerated for hours in honey gives this preparation a subtle and delicate aroma and flavor. It needs no accompaniment other than a nice hot cup of tea or coffee.

Ingredients

Dough

U.S. Metric Home
Brioche Dough, Not Chilled 28.2 oz 800 g

Ginger Honey Filling

Ginger, Fresh 5 oz 140 g 1 cup, packed
Honey as needed to Cover ginger

Method

  1. Ginger-Honey Preparation: Peel the fresh ginger and slice it into thin disks. Put the ginger into a small saucepan, barely cover with good-quality honey, and simmer gently for 10 minutes. Turn off the heat and let the ginger macerate in the honey for at least a few hours. Remove the ginger, allowing any honey that comes along to stay. Reserve the leftover honey and leave it in the pot; this will become the glaze for the finished braids. Mince the ginger finely. Weigh out 3.6 ounces (100 g) of the honey-coated ginger. By hand or using a paddle attachment, incorporate the ginger evenly into the dough. It’s easiest to do this when the brioche has just been mixed. But if you have cold brioche no more than 24 hours old, allow it to soften at room temperature and then add the ginger. Chill the dough for up to 1 day, unless you are using brioche that is 24 hours old, in which case just chill the dough for an hour.
  2. Finishing and Baking the Loaves: Divide the chilled dough into 6 pieces weighing 5.3 ounces (150 g) each. Roll the pieces into blunt cylinders on a lightly floured surface. Let the pieces relax for 1 or 2 minutes, then roll them about 12 inches long. Take 3 strands and make a braid. Repeat with the other 3 strands. The braids can be left free-standing and placed on sheet pans, they can be placed into greased 8- by 4-inch loaf pans, or they can be coiled and placed into 7-inch diameter greased cake pans (roll the strands for coiled loaves to about 20 inches). Proof the loaves for upwards of 2 hours at 80°F. When light and fully risen, egg wash the surface and bake at 380°F for approximately 26 minutes. Coiled loaves will take a few minutes longer to bake. Remove the loaves from the pans and, while they are still hot, brush the surface with the ginger-infused honey.