Baklava Brioche
Ingredients
- ¼ cup hand warm water
- ¼ cup hand warm whole milk
- 3 teaspoons (12g) active dry yeast
- 2 ¾ cups (500g) all-purpose flour
- 1 ½ teaspoons (7g) salt
- 3 large eggs, room temperature
- 3 tablespoons (45g) sugar
- 200g butter, room temperature (plus 1 tbsp to coat the bowl)
- 1 egg, beaten with one teaspoon of water, for glaze
Mixed Nut Filling
- ½ cup butter
- ¾ cup cashew nuts, coarsely ground
- ¾ cup pistachio, coarsely ground
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp. cardamon powder
Honey Syrup
- 1 cup granulated sugar
- 2 tbsp lemon juice
- ¾ cup water
- ½ cup honey
- Pinch of cinnamon
Instructions
Making the Dough
- Add the active yeast, sugar, milk, and water to a small bowl. Gently stir, cover with a kitchen towel, and rest for about 8 to 10 minutes.
- In the stand mixer bowl, combine the flour and salt. Add the yeast mixture and mix the ingredients on medium speed for a couple of minutes with a dough hook attachment. Scrape down the sides of the bowl as needed. Add the eggs one at a time, and make sure it is fully incorporated after each addition. Reduce speed to low and add butter, one tablespoon at a time, until blended. Finally, increase the speed and knead the dough for an additional 5 to 7 minutes until it pulls away from the sides of the bowl and it has a smooth and supple consistency.
- Form the dough in a bowl. Coat the sides of the bowl with butter and place the dough in the centre. Cover with plastic wrap and let the dough rise for 2 hours until it has doubled in size.
- Gently deflate the dough by lifting around the edges and letting the dough fall back into the bowl. Cover bowl tightly with plastic wrap and rest for an additional hour, or ideally overnight
Making the Filling
- To prepare the filling mixture, in a medium size bowl, combine the cashew nuts, pistachio nuts, sugar, cinnamon and cardamom powder.
Rolling and Shaping the dough
- Butter a 9-inch pan. Roll out dough on a lightly floured surface to a 9 x 12-inch rectangle about ½-inch thick. Evenly spread the butter over the dough, followed by the mixed nut filling and press slightly.
- From the long edge, gently roll the dough into a log. With a serrated knife, cut the log in half lengthwise. With the cut sides up, gently cross-layer the two halves together. Lift the dough gently, place it in a circular shape in the springform pan, cover it with a kitchen towel and allow the dough to rest and rise for an additional 60 to 90 minutes.
- Preheat the oven to 200 degrees Celsius.
- Prepare an egg wash by mixing one egg with a tsp of water. Brush the eggwash over the risen dough. Bake in the oven for 25 to 30 minutes, until golden brown.
Preparing the honey syrup
- Prepare the honey syrup while the baklava brioche is in the oven. In a medium-sized saucepan, combine sugar, honey, lemon juice and water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and leave to simmer for an additional 5 minutes without stirring. Remove from heat and set aside to cool.
- Once the baklava brioche has come out of the oven, gently brush the syrup over it. Allow to cool before serving!