ATK’s no-knead “brioche”, from which I made savory tarts. (Apologies in advance for the paywall.)
The recipe calls for melted butter. I’m not sure the resulting texture is the same as a classically made brioche, however the results are marvelous - light, tender, indulgent, and slightly sweet. The recipe can easily be worked into a busy schedule, and gets bonus points for not having to haul out or clean the stand mixer at any stage.
Basically you whisk the dry and the wet separately, fold the wet into the dry, and follow with a series of stretch-and-folds in the bowl. Chill overnight (or longer). Shape while cold, proof, and bake.
I made a half recipe for four small tarts, baking off two today topped with sauteed leeks, gruyere, bacon, and chopped scallions. These were delicious, and made for a very nice lunch. I’ll bake off the other two tomorrow - I’m quite interested to see if the dough changes with a longer chill time.
Will make again!
