- Portion size 10 servings
- Credits : NARJIS
- 9 potatoes
- 2 onions
- 1/2 cup butter
- 1 can cream of mushroom soup
- 1 cup low-fat sour cream
- 1 cup shredded Cheddar cheese
- 1 cup bread crumbs
- 1 cup corn flakes
Classic Brioche Image by: James Tse
This brunch treat is made by forming the dough in the traditional à tête style (individual buns with a smaller dough ball, called a "head," on top), so everyone gets a serving with the perfect mix of dark-golden exterior and soft, buttery interior. Serve with our Orange Cardamom Butter (link to recipe, below).
In stand mixer with paddle attachment, stir together 1 cup of the flour, the sugar, yeast and salt. Add hot water; beat on medium speed until smooth, about 2 minutes. Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition. Gradually beat in 2 cups of the remaining flour.
Add butter, a few cubes at a time, beating until completely combined between additions. Gradually beat in 2 cups of the remaining flour to make soft sticky dough; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 3 hours. (Make-ahead: Let rise in refrigerator for up to 24 hours.)
Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours. (Make-ahead: Wrap in plastic wrap and freeze for up to 2 weeks; thaw in refrigerator for 24 hours before continuing with recipe.)
Turn out dough onto lightly floured work surface. Using no more than 1/2 cup of the remaining flour to keep hands floured during shaping, gently knead dough into ball. Divide into quarters; divide each quarter into five equally sized pieces (each about 70 g) to yield 20 pieces total. Remove 1 tsp dough from each piece; roll into 20 small balls.
Shape 1 of the large dough pieces into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining large dough pieces. Divide large dough balls among 20 well-greased brioche moulds or wells of muffin pan. Using scissors, cut deep X in top of each; nestle 1 small ball into each X. Cover with lightly floured tea towel. Let rise in warm draft-free place until doubled in size, about 1 hour. Whisk egg yolks with 1 tsp water; brush over brioche.
Bake in 400°F oven, switching and rotating pans halfway through, until golden, 18 to 22 minutes. Let cool slightly in pans. Remove from pans; serve warm or let cool completely on rack. (Make-ahead: Let cool completely. Store in airtight container for up to 24 hours or freeze in resealable freezer bag for up to 1 week; thaw in bag at room temperature. Reheat in 325°F oven until warm, about 5 minutes.)
Tip from The Test Kitchen: For perfect, evenly sized brioche buns, be sure to weigh the dough balls with a kitchen scale.
Makes 20 brioche.
Get the recipe for our Orange Cardamom Butter.
Breaded Pork Chops with Spiced Potatoes and Carrots Image by: Angus Fergusson
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
The Ultimate Pizza Dough Image by: Jeff Coulson
Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!
Huevos Rancheros Casserole IMAGE Image by: Huevos Rancheros Casserole IMAGE
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.