polenta brioche
Polenta, Sweets

Venetian Polenta Brioche Recipe

Share this article!

Last Updated on November 28, 2018 by Katty

For this brioche loaf to have the proper crunchiness, it is important to use a fairly coarse-grained stone-ground cornmeal.

polenta brioche

Polenta Brioche

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Ingredients

  • 1 cake fresh yeast or 1 envelope (1/4 ounce / 7 g) active dry yeast
  • 80 ml warm heavy cream
  • 125 gr sugar
  • 1/3 cup (60 g) stone-ground yellow cornmeal for polenta
  • 10 oz (315 g) butter 2 ½ sticks, softened
  • 6 large eggs
  • 2 tbsp salt
  • 5 oz (625 g) flour (approximately)

Instructions

  • Dissolve the yeast in the warm cream in a bowl.
  • Mix the 2 tablespoons (30 g) of the sugar and set aside to proof for 10 minutes.
  • When the mixture starts becoming frothy, stir in the cornmeal.
  • Cover and set aside in a warm place for 30 minutes.
  • Meanwhile, heat the remaining sugar with the butter until fluffy, either by hand or with an electric mixer.
  • Beat in the eggs one at a time.
  • Stir in the cornmeal mixture and salt.g.
  • Beat in the flour about ½ cup (60 g) at a time, either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough.
  • The dough should be kneaded about 8 minutes.
  • Transfer the dough to a clean, lightly oiled bowl.
  • Cover and allow to rise until doubled - about 20 hours.
  • Punch the dough down, divide it in half, and form each half into a rectangle 9 inches (2.3 cm) on one side.
  • Roll each tightly and shape them into 2 oblong loaves.
  • Butter 2 loaf pans, 9 x 5 x 3 inches (23 x 13 x 7.5 cm), and place the loaves in the pans, seam side down.
  • Allow to rise until doubled, about 1 ½ hours.
  • Preheat the oven to 350°F (180°C), bake the loaves about 30 to 40 minutes, until golden.
  • Allow to cool completely before slicing.
0 0 votes
Article Rating
Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments