ALSATIAN NEW YEAR BRIOCHE

This traditional New Year’s Eve brioche from Alsace in France. Also known under the name of “Neujahr Stollen”, it is generally enjoyed with “Glühwein” (spiced hot red wine/wine punch), but it is also fine when eaten for breakfast or for tea time.

“Neujahr Stollen” are enriched with eggs and butter and it is for that reason that those breads are delightfully smooth and fluffy in texture. The chocolate chunks add a soothing flavor to this sweet, yet sinful winter time treat…

This recipe originates from Gerard Fritsch& Guy Zeissloff’s book “Recettes Gourmandes Des Boulangers D’Alsace” and was proposed on both Fidji and Avital’s mouthwatering blogs. It has also been slightly changed by me for a better understanding and successful baking. Some of the bread making methods were adapted from Eric Treuille & Ursula Ferrigno’s “Ultimate Bread” book.

Ingredients:
500g Plain white flour
2 1/2 Tsp Dried yeast
110ml milk, tepid
70g Castor sugar
1/2 Tsp Vanilla extract
4 Eggs (~50g)
2/3 Tsp Salt
120g Unsalted butter, softened and creamed
Chocolate (chips or raisins)

Method:
1. In a small bowl, sprinkle the yeast into 80ml tepid milk and leave for 5 minutes. Stir to dissolve.
2. Put the flour and salt into a bowl, make a well in the centre and pour in the yeasted milk.
3. Draw enough of the flour into the yeasted milk in order to form a soft paste.
4. Cover with a tea towel and leave it sponge until frothy and risen, about 20 minutes.
5. Mix together the leftover milk, the eggs, sugar and vanilla extract.
6. Add the egg mixture to the flour well and mix in the flour from the sides to form a soft dough.
7. Turn the dough out on to a slightly floured surface and knead for about 10 minutes until the dough is soft and elastic.
8. Put back into the bowl and incorporate the creamed butter.
9. Continue kneading for about 10-12 minutes until the dough is shiny, smooth and doesn’t stick anymore.
10. Place in a bowl, cover with a tea towel and let rise for about 1-1 1/2 Hours.
11. Knock back and leave to rest for 10 minutes.
12. Incorporate the chocolate chips and form 12 equal balls.
13. Let rise for about 40 minutes or until doubled in size.
14. Brush them with egg-glaze (1 egg + a pinch of salt) and cut a cross on the top of each ball with the help of scissors.
15. Bake for about 10 to 12 minutes at 210°C (410°F).

Remarks:
Always use a wooden spoon to work with.
The quantity of chocolate chips depends on your desire to be “dirty” or not.
Instead of using chocolate chips, you can use raisins.
For ultimate flavor, use only the best quality chocolate.
Remember that brioche bread is always better when the kneading is done for a certain length of time, but be careful not to overheat the dough by doing so!
Use the freshest butter and eggs to make the most flavorful brioche.
Be sure that all ingredients have been left at room temperature and that the butter has been left out of the refrigerator.

Serving suggestions:
Eat those brioche for the breakfast, mid-morning coffee or afternoon tea with butter.

(Alsation Brioche 1 -Pic by Rosa www.rosas-yummy-yums.blogspot.com)
(Castle Ortenbourg -Pic by Nicolas Dory www.trekearth.com)
(Alsation Brioche 2 -Pic by Rosa www.rosas-yummy-yums.blogspot.com)