Mt. Fuji Lake Kawaguchiko Japan

Brioche Dough:
1 T. active dry yeast
1/3 c. warm water
3 ½ c. unbleached flour
1 T. granulated sugar
1 tsp. salt
4 eggs
1 c. butter, softened
1 egg yolk
1 tsp. cold water

Place yeast, water, flour, sugar, salt and eggs in the bowl of a stand mixer.  Mix with dough hook on low speed until dough comes together.  Turn out on a lightly floured surface.  Spread with 1/3 of butter and knead into dough.  Repeat twice more with remaining butter.  Knead until dough is smooth and elastic (this is a relatively stiff dough).  Oil top of dough and let rise in oiled bowl (could be mixer bowl) covered with plastic wrap until it has doubled in bulk.  Deflate dough and refrigerate in plastic bag overnight (or at least six hours).
Grease two muffin (small cupcake) pans.  Roll dough out ¼” thick and cut 3 “ squares.  Fit into muffin pans.  Cover and let rise until doubled.  (This will take roughly half the dough.)

Topping
1 ¼ c. grated cheddar cheese
24 leaves baby spinach
24 medium shrimp (raw)
Black sesame seeds

Preheat oven to 400 degrees F.  Peel, devein and butterfly shrimp.  Tear each spinach leaf into pieces, removing the stem.  Beat egg yolk with water.  Gently brush each dough cup with egg yolk mixture, then put one spinach leaf and 1 T. grated cheddar cheese in each.  Top with raw shrimp.  Sprinkle sparingly with black sesame seeds. Bake for 15 mins., until shrimp is cooked and pastry is golden brown.  Serve warm. (Makes 24).

Next recipe
Previous recipe
Return to menu