17 Non Laminated Viennoiserie

Brioche dough has a long mixing time, so to keep the dough temperature in the desired range of 73 to 76 degrees F, use cold liquid ingredients. The high percentage of sugar and fat inhibit gluten development, so add the sugar and fat after the dough reaches the appropriate stages of development.
Due to its high fat and sugar content, panettone has a delicate structure which can collapse during cooling. Immediately after baking, panettone is suspended upside down in its mold. Because the panettone sticks to the mold, the mold provides structure, preventing the panettone from collapsing.
Brushing the baked pastry with clarified butter and lightly dredging it in sugar while still warm so the butter easily soaks into the pastry and the sugar sticks well. Clarified butter, with its low water content, is preferred to keep the pastry from becoming soggy.
Before baking, the fully proofed panettone is coated in chocolate glaze, powdered sugar, pearl sugar and almonds. The glaze slows the crust formation during baking, allowing the panettone to fully expand, and the sugars to liquefy and crystallize, keeping the glaze in place and forming crispy areas.
Repeatedly fold the dough on itself, using the thumb and resistance from the table to evenly apply pressure, rolling in outward circles to tighten into a ball. Place into an oiled tin to proof. Unmold immediately after baking to avoid trapping excess moisture, which would result in a wet crust.
Making sure the head is well-defined and centered in the oiled tin by firmly pressing the head into the body. Turn the tin, pressing with a floured finger to define the head. If the head is not centered or well-defined, the brioche will be deformed after proofing and baking.
Carefully applying egg wash to a fully proofed brioche dough using a soft brush and a light touch to avoid deflating the dough. Egg washing gives a deep golden-brown color to the crust during baking and allows the brioche to fully expand by preventing a skin from forming.
Assembling a brioche tart by egg washing fully proofed brioche dough, then spreading a thin layer of pastry cream, making sure to leave a small border of dough, and topping with fruit. Glazing the tart after baking keeps the fruit from drying out and adds shine.
Determining whether or not brioche dough is properly proofed based on how quickly the dough springs back when lightly pressed with a finger. Properly proofed brioche springs back slightly and holds a fingerprint.
Stollen is a traditional German Christmas bread with a shape meant to represent baby Jesus wrapped in swaddling clothes. This is done by using a small rolling pin to roll a preshaped boule into two unevenly sized sections of dough and folding the smaller piece of dough on top of the larger.
Using thinly sheeted chilled dough, brush with water, evenly sprinkle with cinnamon sugar, tightly roll up into a log and cut into uniform pieces. After cutting, place the pieces into oiled pans prepared with glaze and nuts.
Evenly rolling a preshaped boule into a disc with a uniform thickness, using just enough dusting flour to prevent the dough from sticking to the table or the rolling pin. Use a modified plastic bowl scraper cut to the desired size, to cut small crosses in the dough.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group