- 8 g dry yeast
- 20 g sugar
- 100 ml milk
- 250 g plain flour
- 2 g black peppers ground
- 3 g salt
- 3 egg yolks
- 100 g butter, softened, cut into pieces
Pine mushroom and sage ragout
- 100 g butter
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 500 g fresh pine mushrooms, sliced
- ½ bunch sage, chopped
- 1 tbsp sour cream
- olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time overnight
Proving time 2 hours
Combine the yeast, sugar and milk, place in bowl. Set aside in a warm spot for 15 minutes or until frothy.
In a mixer, add the flour, salt, pepper and egg yolk. Pour in the yeast mixture and combine well. Gradually add the butter and knead until well incorporated. Cover with plastic wrap and refrigerate overnight.
Lightly knead dough and push into a loaf tin. Set aside for two hours or until the dough doubles in size. Bake in 180°C preheated oven for 25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Heat a frypan over medium-high heat. Add the butter and onion, and fry, stirring often, for a couple of minutes. Reduce heat to low and add the garlic. Continue to cook until the onion is translucent. Add the mushrooms and cook until the mushrooms soften.
Gently mix in the sage. Season to taste, add the sour cream, and stir through.
Slice the brioche and toast in a toaster or under a grill. Top with the mushrooms, cracked pepper and a drizzle of olive oil.