Bone Marrow Brioche
Carlene Thomas RDN
August 18, 2021
This enriched brioche dough is made even more decadent with homemade bone marrow “butter.” This umami-packed bread makes an excellent side to a hearty breakfast or bread for a seriously meaty sandwich. Using the oven to create a warm environment to proof the dough speeds up a process that usually takes several hours.
You can prepare the bone marrow following the companion recipe in the Anova Oven app.
Note: This recipe contains two rising periods, so the prep time is mostly hands-free downtime. This recipe works best if you weigh your ingredients on a scale.
Serves
8
Prep Time
02:25
Cook Time
00:25
0
18
Ingredients
320 g (2 1/3 cups)
bread flour
80 g (1/3 cup)
whole milk, chilled
3 large
eggs, chilled, plus 1 large egg, for egg wash
7 g (2 1/4 tsp)
Diamond Crystal kosher salt
5 g (1 1/2 tsp)
instant dry yeast
140 g (3/4 cup plus 2 Tbsp)
chilled cooked bone marrow (see note), cut into 1-inch pieces
40 g (2 Tbsp plus 2 tsp)
granulated sugar
Steps
1. Preheat for Proofing
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
2. Weigh and Mix
In the bowl of a stand mixer fitted with a dough hook attachment, weigh out the flour, milk, 3 eggs, salt, and yeast. Mix on medium speed until a soft dough forms, about 10 minutes, scraping down the sides of bowl as necessary.
3. Add Marrow and Sugar
With the mixer still on medium speed, add the pieces of bone marrow one at a time, alternating with a small amount of sugar. Let each piece of marrow fully mix into the dough before adding the next piece. This process should take close to 15 minutes; moving slowly ensures that the marrow fat is fully emulsified into the dough.
4. Form
Continue to mix the dough until it is smooth, silky, and pulls away from the sides of the bowl. Transfer to a lightly floured counter and form into a round. Transfer to a large bowl.
5. First Proof
Rack
Place the bowl in the oven and let proof until the dough is doubled in size, 1 hour.
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
01:00 Timer
6. Leave Oven On for Second Proof
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
7. Divide
Turn the dough out onto the floured counter and divide into eight equal pieces.
8. Shape
Shape each piece into a round, tucking the sides underneath.
9. Add to Pan
Add balls to a loaf pan, four to each side.
10. Second Proof
Rack
Place the pan in the oven and proof until the dough is once again doubled in size and, when you gently press a finger onto the dough, it gently rises halfway back up, 1 hour.
Sous Vide Mode: Off
Steam: Off
Temp: 77°F
Heat: Rear
01:00 Timer
11. Increase Oven Temperature to Bake
Rack
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
12. Egg Wash
In a small bowl, whisk the remaining egg with about 1 Tbsp water. Brush the egg wash over the top of the loaf.
13. Bake
Rack
Insert the probe into the center of the loaf, if desired. Transfer to the oven, attach the probe (if using) and bake until the center of the loaf is 185°F and the top is deeply golden brown, 25 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 350°F
Heat: Rear
00:25 Timer
14. Serve
Serve warm with salt and butter or cool completely to slice for sandwiches or savory French toast.
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