Recipe of Homemade Sage & Parmesan Butter Brioche

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sage & parmesan butter brioche. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Sage & Parmesan Butter Brioche is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Sage & Parmesan Butter Brioche is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have sage & parmesan butter brioche using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sage & Parmesan Butter Brioche:

1. Make ready 2 1/2 Cups All Purpose Flour + more for rolling
2. Prepare 1 Cup Parmesan, grated
3. Make ready 1/2 Tsp Salt
4. Get 2/3 Cup Warm Milk
5. Make ready 2 1/4 Tsp Active Dry Yeast (or one package)
6. Make ready 1 Tbsp Honey or Maple Syrup
7. Take 3 Eggs (1 beaten for brushing)
8. Get 1 Stick Salted Butter at room temperature (leave about 2 tbsp on the side)
9. Make ready 2 Garlic Cloves
10. Prepare 20 Sage Leaves

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Instructions to make Sage & Parmesan Butter Brioche:

1. In a large mixing bowl or stand up mixer bowl combine the warm milk (around 115F), the yeast and the honey. Let it sit for 5 minutes so it can activate. You know it is active when it starts to bubble and smell like bread.
2. To that bowl add the flour, salt and parmesan cheese. Mix well. While mixing on medium speed add 2 eggs and butter. Continue knitting until the dough is formed in a ball. If it looks very sticky add 1/4 cup of flour.
3. Cover the mixture and let it sit in a warm place for about 2 hours.
4. Meanwhile, make the sage and garlic butter. In a small saucepan combine 6 tbsp of butter, garlic cloves and sage. Let it brown and the sage crisp. Remove from heat and let it sit for a min or two to cool off.
5. Strain the sage and garlic and when cool enough to handle, finely chop them. Add to the 2 tbsp saved butter. Over that pour the hot browned butter. Mix with a fork until well incorporated. The goal is for the butter to be easily spreadable but not dripping.
6. When the dough is double in size punch it in the middle and roll it out on floured surface.
7. Shape it into a ball and with a rolling pin, roll it into a rectangular. Spread the sage butter all over and roll the dough into a log starting from the longer part of the rectangular.
8. Cut into 8 rolls. Butter a 9x5 inch loaf and place the rolls in it, cover and let it sit in a warm place for 30 more minutes. It will double its size again. When ready to be baked, brush the top with the beaten egg.
9. Start preheating your oven. Preheat to 425F and bake on that temperature for 10 minutes, then bring the temperature down to 350F and bake until golden brown. I like using food thermometer to check when the food is ready. You know this roll is ready when it hits 200F.
10. If you have any butter left spread it all over the brioche while still hot. Enjoy!

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