Milk and Cookies Brioche
This is just ridiculous. I'm not even sure where this came from or why. But whatever the motivation, it's insanely good. This buttery brioche has swirls upon swirls of chocolate cookies and sweet cream. It is a showstopper anytime of day, too- an indulgent breakfast, an afternoon treat, or an evening dessert.
The kid in me screams, "OREOS!" The adult in me screams, "BRIOCHE!"And the overworked and exhausted mom in me screams, "I CAN'T BELIEVE I MADE THIS WITH ONLY ONE BOWL." Yep, as long as you have the patience, this gorgeous baby will do all the work for you. Heads up- unfortunately brioche dough really has to be made in a stand mixer; due to the high content of eggs and butter found within brioche, it's nearly impossible to knead by hand.
Cookies and Milk Brioche
2 3/4 cups [380 grams] all-purpose flour
1/4 cup [30 grams] dry milk powder
6 tablespoons [90 grams] granulated sugar
1 stick [113 grams] butter, softened
1 1/2 tablespoons dry active yeast
1 1/2 teaspoons salt
1 teaspoon vanilla extract
3 whole eggs
1 egg yolk
1/4 cup [60 grams] water, room temperature
On the sidelines:
Crushed Oreo cookies, about 1 1/2 cups or 260 grams
Milk glaze, recipe as follows
1/2 cup powdered sugar, for rolling
2 tablespoons dark cocoa powder, for rolling
In the bowl of a standing mixer, place all the ingredients from the first bowl. With the dough hook attachment, knead for 10 minutes. The dough should be smooth, slightly shiny, and elastic dough.
Add the crushed cookies to the bowl and knead until the cookies are evenly distributed throughout the dough.
Lightly grease a large bowl. Scrape the dough into a rough ball and place in the greased bowl to rise. Cover and let rise for at least one hour. It should nearly double in size.
Once risen, cover the bowl with plastic wrap and park it in the fridge overnight. Sorry! I know, I know, it takes patience.
Once chilled, roll the brioche dough out on a lightly floured surface. You're looking to roll it out to a very long log- think a foot and a half by six inches. Lightly brush the surface of the dough with milk and sprinkle the cocoa and powdered sugar on top.
Starting with the long side, tightly roll the dough as you would when making cinnamon rolls. When the whole log is rolled, pinch and seal the seams.
Lightly grease a 9-inch cake pan. Carefully pick up the brioche log and curl it into the cake pan. Cover and let rise for three hours.
Preheat the oven to 350 degrees. Place the risen brioche into the oven and bake for 30 minutes. Tent with aluminum foil so it doesn't brown too much and place back in the oven to bake for another 20 minutes. Let cool. Pour over glaze.
1 1/2 cup powdered sugar
3 tablespoons whole milk
Pinch of salt
Whisk all ingredients together.