What do you need?
Dough:
550 gr flour
200 gr whole milk
2 sachets of yeast (14 gr)
2 eggs
55 gr sugar
10 g salt
140 gr butter
300 400 gr kimchi
1 spring onion
200 gr nice cheese (emmentaler iod)
100 gr parmesan
Kimchi Brioche - a South Korean flavor explosion combined with French elegance is what this dish stands for. The Kimchi Brioche is a creation that brings together the best of both worlds: the tangy, fermented kick of traditional Korean kimchi intertwined with the soft, buttery smoothness of a classic French brioche. The result? A sensational explosion of flavors and textures that takes your taste buds to new heights.
This delicious recipe was created by master chef Perry de Man, a true visionary in the world of fusion cooking. With his boundless creativity and unparalleled passion for gastronomy, Perry succeeds time and again in creating surprising and delectable dishes that excite the senses and uplift the spirit.
The Kimchi Brioche is a tribute to the rich culinary traditions of both Korea and France, and at the same time a bold step into the world of fusion cuisine. With its bold flavors and unexpected combinations, this dish is a real treat for the adventurous foodie. So what are you waiting for?
In addition to this delicious recipe for Kimchi Brioche, think about safety, of course. You can do this very conveniently with our Fiber Thermo Gloves. They are made of Nomex and Kevlar, very heat-resistant and super sturdy. Also, our The Bastard Apron is a real must-have. Besides protecting your clothes from grease stains and splatters, it is also super stylish!
Indulge your taste buds and discover the magic of Kimchi Brioche! And oh yeah, also keep an eye on our Instagram page for even more delicious dishes: thebastard.official
Dough:
550 gr flour
200 gr whole milk
2 sachets of yeast (14 gr)
2 eggs
55 gr sugar
10 g salt
140 gr butter
300 400 gr kimchi
1 spring onion
200 gr nice cheese (emmentaler iod)
100 gr parmesan
Put a saucepan on the fire with milk sugar and yeast. Let become lukewarm and remove from heat.
Make the dough by hand or in a machine by mixing the flour with the salt and eggs and slowly adding the milk (with sugar and yeast) and knead in the creamed butter little by little.
Once you have a smooth and soft dough you can let it rise covered in a warm place for about 1 hour or until it has doubled in size.
Meanwhile, fry the kimchi in a frying pan with some oil until most of the moisture is out. Fry the sliced onion and let it cool in a bowl, once it has cooled down add the cheese, grate all the cheese and mix well because this is the filling.
Now make 10 to 12 equal balls of dough and press flat with your hand. Take a little kimchi filling and fold the dough around the filling and close this side by pinching everything together. Place the balls with the "closing side" down on a baking sheet lined with greaseproof paper and repeat until you have 10 to 12 nice filled balls.
Let this rise once more, covered, until the balls have grown 2x their size.
Bake these balls alternately on the pizza stone at The Bastard at 200°C until the dough is cooked, which takes about 10 to 14 minutes.
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