A week ago Martins mum brought me 2 duck eggs from a friend of theirs who has his own ducks. I am not a fan of eggs, I don't eat them poached, boiled or scrambled, so what was I to do with 2 beautiful locally sourced duck eggs? Well, after a bit of thought put in to my actions I decided to bake with them. Duck eggs provides extra strength and richness to your baking due to the high content of fat in the yolk, and protein in the white. I baked brioche with my duck eggs and the result was fantastic, the dough really rose and created a light, fluffy yet rich bread that melts in your mouth. There is hundreds of recipes and ways of baking brioche, this is a simple version that wont take you the whole day to make.
100 grams butter, room temperature
2tbsp water, warm
7 grams dried yeast
2 duck eggs
1/2tbsp sugar
1/2tsp salt
250 grams flour
1 egg yolk for brushing
Dissolve the yeast in the water, add duck eggs and beat them lightly. Add sugar and salt and work flour in to the eggs. When you have a firm dough start adding butter bit by bit while kneading the dough. Work the dough by hand for 8-10min. Let rise to double size. Divide the dough in to 3 parts and create a braid shaped loaf. Let rise to double size on a baking tray lined with baking parchment. Brush with egg yolk and bake for about 20min on 220C.
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