We were inspired to revisit our no-knead brioche after tasting a no-knead brioche that Francisco made using 50% butter (baker’s weight). We were smitten with the texture and set about adapting the no-knead brioche recipe from our book. We were working with rib eye in a workshop, so we made the bread beef-centric by changing the amount of butter in our recipe to 400 grams and adding an additional 330 grams of smoked, rendered beef tallow to the mix. Once the brioche had risen, we refrigerated it for several hours to make it easier to handle. Then we portioned the dough into 80-gram rounds and put them in muffin tins to proof and bake.
The finished brioche is incredible, rich, and aromatic of smoked beef. Toad in the hole had been a recent topic of conversation, and seeing the brioche made (second) breakfast a no-brainer. We cut the top third off the rolls and scooped out an indentation in the base. We then went ‘ino-style on the brioche, adding an egg yolk, topping it with cheese, and cooking them in the toaster oven. Breakfast of champions.
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