|Baked pockets ready to eat|
1/4 cup warm water
1 package dry yeast
1 1/4 cups flour
3 tablespoons sugar
1/2 tsp salt
2 large eggs, room temperature
6 tablespoons butter, melted.
Proof the yeast in the water. Put everything in the food processor with the steel blade except the eggs and butter. Pulse a couple of times to aerate. Drop in first the eggs and process about 5 seconds. Then pour the melted butter through the feed tube in a steady stream. Process 20 seconds. The dough is sticky, like batter, but that's OK. Scape dough in a buttered bowl and let rise about 3 hours. Then refrigerate.
From here on out, I followed the Baking with Julia recipe. I found the dough easy to work with and used a hamburger press to cut my rounds.
|Brioche before seeding and baking|
I stretched the top rounds a bit before placing them over the filling. The edges were easy to turn over and crimp. I did use the full filling recipe and if I had not, the pockets would have been scantily filled.
My version made eight pockets -- perfect for a back yard drinks party. Everyone loved the combination of the brioche dough, the caramelized onions, the potatoes, goat cheese and asparagus. I will definitely make this recipe again!