When I first was asked by ABV InBev to test a couple of recipes developed by the Fabulous Baker Brothers, I assumed that beer was an ingredient. Not so. These are recipes designed to complement beer. When you starting thinking about it, it makes so much sense. Match the key flavours and natural ingredients in an ice-cold Corona with a fiesty cornbread? Yes please. Buttery brioche buns served with a juicy burger and a bottle of Hoegaarden, of course!
When you make brioche buns, you need to set aside some time. The recipe suggests leaving overnight to improve the flavour but you can do it in less time. If you have a Kenwood or similar with a dough hook, do use it. With plenty of butter and eggs, it is so much easier with a machine.
The cornbread is quicker to make – the baking powder makes it rise. Buttermilk is suggested, but I substituted it for yogurt which comes out really well! My tip is to slice the limes very thinly – they do pack a punch.
I tested the breads with some friends with the Corona and Hoegaarden. We decided we’d like more spice in the brioche buns and that the cornbread would be great a little thicker. The brioche buns were pronounced beautifully light and flavoursome – we ate ours with cheese. The cornbread went very well with some tasty soup – and the beer of course.
I’ve slighty adapted the recipes created by the brothers following my tests. Do try them, you won’t be disappointed!
Sea Salt and Lime Cornbread
- 120 gr cornmeal plus extra for dusting
- 75 gr plain flour (or gluten free flour)
- 3 tsp baking powder
- 1 tsp sea salt
- 40 gr caster sugar
- 100 gr butter
- 75 gr sweetcorn (frozen is ideal)
- 100 gr buttermilk or yogurt
- 2 medium eggs
- 1 very thinly sliced lime
- Flaked sea salt (eg Maldon)
- Pre-heat your oven to 200°C
- Line a baking tray with greaseproof paper and sprinkle with a little cornmeal. This adds a crunchiness to the bread.
- Weigh and place all of the dry ingredients in a bowl and mix together.
- Melt the butter. Add to the dry ingredients.
- Add the egg and buttermilk or yogurt and sweetcorn and mix well.
- Put the mixture into the tray. Spread out evenly
- Add the lime spacing it evenly.
- Put in the oven. After 5 minutes sprinkle the sea salt flakes on top of the mixture.
- Bake for a further 10 minutes - it should be lightly browned. Before it cools, mark out equal portions.
If you’ve not made a brioche before, you might wonder how on earth the mixture will come together. Don’t try it without using a mixer. Do use a dough hook if you can, but you can get away with the beater if necessary.
Spiced Orange and Coriander All Butter Brioche
- 500 gr strong white flour
- 2 large eggs
- 20 gr milk powder
- 100 gr sugar
- 100 gr butter
- 7 gr of fresh yeast or 10 gr dried yeast
- Zest and juice of 1 large orange
- 20 gr fresh coriander chopped
- 10 ml salt
- 1 tsp each of ground nutmeg and cloves
- A beaten egg for brushing the rolls.
- Weigh the flour, sugar, milk powder and salt and place in a bowl with the spices.
- Take the zest off the orange and squeeze the juice. Add the zest to the dry ingredients.
- Weigh the eggs and add the orange juice. Top it up with water so it weighs 300 grams in total.
- Weigh the butter and cut into cubes and set aside.
- Place the liquid into the bowl and mix on low speed (1-2). Increase the speed to 4-5 and mix for a further minute.
- Turn the speed back down to low and add the butter and chopped coriander. Mix for 3 minutes.
- Increase the speed and mix for a further 2 minutes or until the mixture is very smooth and comes away from the sides of the bowl.
- Put into a covered container and place in the fridge for a minimum of one hour. The longer it is in the fridge, the more the flavour will develop.
- Take the dough out of the fridge and cut into 60 gram pieces. Shape into balls. Leave for a few minutes then shape again. You a looking for a tight, smooth ball.
- Equally space out on baking parchment on a baking tray. Brush the buns with egg.
- Leave them to prove for about 2-3 hours. I set them on a chair and cover with a large piece of plastic to keep them warm and moist.
- Heat your oven to 180°C about 30 minutes before you intend to bake.
- Brush the buns a second time with the egg wash
- Bake for 15 minutes until well risen and golden brown.
The Fabulous Baker Brothers have created a box of breads to pair with Stella Artois, Budweiser, Leffe, Becks Vier, Hoegaarden and Corona beers following their Beer Bakery pop up.
Anheuser-Busch InBev Anheuser-Busch InBev is a publicly traded company (Euronext: ABI) based in Leuven, Belgium,
Pingback: Beer and Baking? A perfect match – UK Food and Drink News – Nosh Online