Poached Champagne Grape Stuffed Brioche

Poached Champagne Grape Stuffed BriochePoached Champagne Grape Stuffed Brioche

My life revolves around a string of obsessions. Whether it’s over a new food, weird flavour combination, vegetable, feeling or even word – it’s just the way I am. I love things wholly, and I love them intensely. My current obsession? Cookbooks.

Though I’ve always adored and collected cookbooks… either brand spanking new or dog-eared, much loved and used – over the past few months, too many cookbooks have been accumulated. A new arrival yields feelings of un-fettering and instantaneous joy, and much inspiration. I like to read them from cover-to-cover, discovering the author’s personal story, admiring the recipes and visually feasting in the photographs.

Poached Champagne Grape Stuffed Brioche

Lately though, I’ve been sharing these moments with my mother. Most afternoons, we come together to read and study. We pour out a cup of strong black tea, share a plate of whatever freshly baked good is on the table and snuggle into the couch, rugged up in piles of blankets. Then out comes the new cookbook.

Together, we devour each page, make “ooh and aah” sounds about recipes that amaze and discuss what we would (or wouldn’t) love to make and eat. We call this special time our “bouchon hour’, a ritual named after Thomas Keller’s infamous baking tome Bouchon Bakery – the first cookbook we sat down together and shared.

Poached Champagne Grape Stuffed BriochePoached Champagne Grape Stuffed Brioche

These are special moments, shared between mother and daughter, and times, that I know, cannot last forever. Maybe that’s why I continue to buy more and more cookbooks… to hold onto these times for just that little bit longer. Times that I do, and will, continue to cherish – for long into the future.

Poached Champagne Grape Stuffed Brioche

This Poached Champagne Grape Stuffed Brioche has been sitting in the back of my mind for months ever since I received a copy of Huckleberry, a cookbook celebrating good, classic baking.  As we perused each page, my mother and I both agreed that out of all the recipes in the book, Huckleberry’s fresh blueberry stuffed brioche is what we were attracted to the most.

Poached Champagne Grape Stuffed BriochePoached Champagne Grape Stuffed Brioche

So I made it, but with a few changes. I’ve been quite intrigued with playing around with different flavour combinations of late so I opted to stuff my brioche with juicy muscat grapes that were first poached in a stick-y, sweet champagne infused syrup. And it turned out crazy good. The brioche was buttery, fluffy and oh-so moist… perfect on its own but given a delicious new flavour life and texture by the addition of the poached champagne grapes.

Pity I can’t share it all with you! But no worries, this Poached Champagne Grape Stuffed Brioche can be yours too. So make the recipe and enjoy it. This is a brioche that should not be missed out on nor failed to be shared with those you love.

Poached Champagne Grape Stuffed BriochePoached Champagne Grape Stuffed BriochePoached Champagne Grape Stuffed Brioche

Poached Champagne Grape Stuffed Brioche
 
Ingredients
For the grapes:
  • 1 ½ cups / 8.8 oz. / 250 g muscat grapes, or seedless dark grapes of choice
  • ½ cup caster (superfine) sugar
  • ¼ cup champagne
  • ½ tsp. vanilla bean extract
For the brioche:
  • 3 tbsp. whole milk, at lukewarm temperature
  • ¼ oz. / 7 g instant yeast sachet
  • 2 cups + 4 tbsp. / 17 oz. / 480 g all-purpose flour
  • 6 ½ tbsp. / 2.8 oz. / 80 g caster (superfine) sugar, divided
  • 1 tsp. salt
  • 3 eggs
  • 1 egg yolk
  • ½ cup + 2 tbsp. / 5 oz. / 140 g unsalted butter, very soft
  • 2 egg yolks and 2 tbsp. heavy cream, whisked together for egg wash
Instructions
For the grapes:
  1. Add the grapes to the bowl of a small saucepan. In a separate small bowl, whisk together the caster sugar, champagne and vanilla. Pour this mixture over the grapes then set the saucepan over medium heat. Bring the liquid to a light boil, then reduce the heat to low and let the grapes simmer in the syrup until the sugar has dissolved, the liquid has become slightly thick and the grapes have just begun to burst and swell with juice. Remove from the heat then transfer the grapes and syrup into a small bowl to macerate and cool down until needed.
For the brioche:
  1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the lukewarm milk and yeast to form a smooth paste. Once smooth, add in the flour, 2 ½ tbsp. of sugar, salt, eggs and egg yolk. Mix on low speed until the dough begins to come together, 2 to 3 minutes.
  2. Increase the mixer speed to medium-low and work the dough for a further 6 minutes. Pause every few minutes or so to push the dough back down into the bowl and off the hook until it pulls off the sides and looks like strong bread dough.
  3. Reduce the mixer speed to low and slowly add in the butter, a little at a time, over the course of 3 minutes. Pause to scrape down the bowl and dough hook as needed. When the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate the butter and bring the dough back together, 6 minutes longer.
  4. Dump the dough onto a lightly floured work surface and press into a 16-by-10 inch / 40-by-15 cm rectangle. It does not need to be exact. Position the dough vertically, with the shortest side facing you. Strain the grapes from their syrup, then distribute the grapes and 2 tbsp. of the sugar along the top edge. Gently roll the dough down toward you, into a log. Place on a greased sheet pan, wrap in plastic and refrigerate for at least 1 hour, or preferably, overnight.
  5. Grease and line a 9-by-5 inch / 23-by-12 cm loaf pan. Re-shape the dough one last time by pressing it gently into an approximate 12-by-6 inch / 30.5-by-15 cm rectangle and cover with the remaining 2 tbsp. of sugar. With the dough positioned vertically, roll down toward you, tightly this time. Place the log into the prepared loaf pan, loosely cover it in plastic wrap and allow it to rise in a warm place until more than doubled in size, about 3 hours.
  6. As the brioche nears readiness, pre-heat your oven to 350 F / 180 C. Carefully brush the dough with the egg wash then liberally sprinkle the top with extra sugar. Bake until golden, 40 to 45 minutes. Allow to cool for about 15 minutes in the pan before transferring to a cooling rack.

Poached Champagne Grape Stuffed Brioche

66 Comments

  • Reply FoodGeekGraze July 3, 2015 at 2:27 am

    i returned to give you a report, thalia… i made this loaf of love to eat while on a combination road trip and camping getaway with my dog last week. i sliced and neatly folded each piece thinking the little packages would last w-a-a-a-y more than a few days of pigging out. day one. yum. day two. no report because there was nothing left. thank you very, very much from both of us 🙂

  • Reply FoodGeekGraze June 2, 2015 at 4:22 am

    i could eat champagne grapes every day all day. i have gorged upon them in salads, roasted, granita, jam, focaccia, and by the handful after handful after handful. brioche? not yet 🙂 i am thinking i must make this share as soon as i see some at market. thank you for all your wonderful ideas and bakes, thalia. my tummy loves you! cheers~

  • Reply felicia | Dish by Dish June 1, 2015 at 6:58 pm

    Thalia! I loved hearing how you spend these precious moments with your mother, flipping through new cookbooks, sipping tea and huddling under blankets. And then, the amazing light that floods every single one of your photos – that is just so inspiring!!

  • Reply Ashley May 30, 2015 at 5:52 pm

    I love that you and your mom spend that time together! Makes me wish I lived near mine so we could do the same! And love this brioche – what an awesome flavor!

  • Reply Catherine May 29, 2015 at 4:46 pm

    Dear Thalia, your bread looks absolutely marvelous. I love the title…so elegant and romantic. Perfect with some tea. Such wonderful memories with your mom…nothing compares to a quiet afternoon and a good cookbook! xo, Catherine

  • Reply Betty Hung May 29, 2015 at 1:09 pm

    Grapes and champagne – the best combo, the brioche must be so good!

  • Reply Laura @ Laura's Culinary Adventures May 29, 2015 at 12:13 pm

    What fun memories to share with your mom. Look delicious!

  • Reply Alice @ Hip Foodie Mom May 29, 2015 at 11:34 am

    Thalia!!! I love this post! Ah, moments shared between a mother and daughter are so special and you are so fortunate to have your mother close by so these afternoons can be spent together! I love this so much! I will definitely have to check out Huckleberry, because I am obsessed with cookbooks too . . and this brioche!!!! Stunning! Poached champagne grapes?! oh my gawd, I die!

  • Reply Brooke @ Chocolate + Marrow May 29, 2015 at 12:10 am

    So sweet, Thalia! I like those moments with my momma too 🙂 And so much yes to this brioche! Looks like perfection!

  • Reply Cakespy May 28, 2015 at 2:43 pm

    So fancy! So lovely. A perfect brunch bread, I think.

  • Reply mira May 28, 2015 at 1:04 pm

    Love reading cookbooks and the help with inspiration! Love seeing another very creative recipe on your blog. Pinned!

  • Reply lindsay May 28, 2015 at 12:04 pm

    I love that you share those moments with you mom over tea. I would love that! which cookbook is your fav now?

  • Reply Courtney | Fork to Belly May 28, 2015 at 12:20 am

    Hey Thalia! Oh you are making me want to try my hand at brioche…
    p.s. that’s such a sweet story about how you and your mother love to bond over cookbooks, thanks for sharing that 🙂

  • Reply Hannah | The Swirling Spoon May 27, 2015 at 10:16 pm

    Aw, that’s really sweet. My mum hates cooking so we never get to do anything like that together. The way we hang out is me going over to cook something for her and taking a bottle of wine with me haha! Gosh I spoil her…

    This brioche looks so inviting. I thought those grapes were blueberries at first, but they turned out to be something way more interesting!

  • Reply Neli @ Delicious Meets Healthy May 27, 2015 at 6:52 pm

    Looks absolutely stunning! Love all the flavor combinations and that you used grapes. It’s wonderful that you share such beautiful moments with your mom!

  • Reply Taylor May 27, 2015 at 1:36 pm

    This brioche is beyond! I love the idea of poaching grapes in a champagne syrup – I’m drooling thinking about it right now!

  • Reply Erin @ The Spiffy Cookie May 27, 2015 at 1:09 pm

    Grapes are such an underappreciated fruit when it comes to baking. I for one have never thought to throw them into a bread like this but it looks so good!

  • Reply Sarah @Whole and Heavenly Oven May 27, 2015 at 12:15 pm

    I love that you and your mom spend time looking at cookbooks together! That sounds like a pretty awesome way to spend the afternoon. Love it. 🙂 And um, this brioche? Seriously. I cannot stop drooling over the fantastic flavor combos you packed into this gorgeous loaf!

  • Reply Shashi at RunninSrilankan May 27, 2015 at 11:19 am

    Ahhh – “bouchon hour” is indeed to be cherished – and Thalia – this brioche is simply gorgeous! Every bite of this would be a memory to cherish on its own!

  • Reply Present Sense Impressions (Link Love) - Order in the Kitchen May 27, 2015 at 10:01 am

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  • Reply Claudia @Breakfast Drama Queen May 27, 2015 at 8:12 am

    This brioche looks amazing! My life also revolves around obsessions, often about food, sometimes TV shows or books or nearly anything else!

  • Reply Valya @ Valya' s Taste of Home May 27, 2015 at 6:50 am

    Looks delicious. Perfect with cup of coffee . 🙂

  • Reply Sarah @ Making Thyme for Health May 27, 2015 at 4:47 am

    This bread is making my mouth water! Imagining the flavors and listening to you describe the soft fluffy texture…YUM.

    And I love that you and your mom connect over cookbooks. It sounds like such a lovely tradition!

  • Reply Danielle May 27, 2015 at 2:55 am

    This brioche looks so incredible! Your pictures and recipes are always so stunning.

  • Reply Julia @ Sprinkled With Jules May 27, 2015 at 1:03 am

    That’s so sweet that you and your mom can have those special cook book hours together! I am the same way with getting obsessed about things and just diving into them with all my energy. I love that you made this bread your own with the champagne grapes, it sounds divine!

  • Reply Hotly Spiced May 27, 2015 at 12:17 am

    I do love my cookbook collection and it’s never complete – there’s always room for one more. Your brioche with the champagne grapes looks so wonderful and the grapes must give the bread wonderful flavour xx

  • Reply Kelley May 26, 2015 at 11:45 pm

    You always come up with the most creative recipes! I’m loving this bread and all of the flavors you added!

  • Reply Kathleen | HapaNomNom May 26, 2015 at 8:03 pm

    I read cookbook like I’m reading a novel. I have shelves and shelves of cookbooks – I’ll never give them up… no matter how digital everything becomes 🙂

    The brioche looks absolutely wonderful! How genius to add poached Champagne grapes!

  • Reply Danguole May 26, 2015 at 4:43 pm

    I adore cookbooks. I read them before bed like novels… This looks gorgeous. Love the substitution of blueberries for grapes!

  • Reply Lori R. May 26, 2015 at 3:14 pm

    What a gorgeous loaf! It sounds so good. I can definitely relate to a love of cookbooks. Old and new, I can’t get enough. The art form inspires me so much!

  • Reply Allie May 26, 2015 at 1:38 pm

    That looks so good, I wish I had it for breakfast right now. Your blog/photos are so elegant, too! I love minimal designs and this one is absolutely lovely.

  • Reply Harriet Emily May 26, 2015 at 11:46 am

    Grapes poached in champagne? Oh yes. Definitely my kind of heaven. What a beautiful recipe, this brioche sounds soooo luxurious, decadent and delicious. I’m definitely with you on the cookbook obsession too, I ran out of room in my pantry the other day because of them, so had to sort through my (hoard) collection of them to make room for new ones – it was sooo hard to do!

  • Reply Olivia @ olivia's cuisine May 26, 2015 at 4:36 am

    Beautiful as always, Thalia! And I’m a fan of your little stories!

  • Reply Love May 26, 2015 at 1:44 am

    Your Poached Champagne Grape Stuffed Brioche look absolutely delicious, pinning it!

  • Reply Abby May 26, 2015 at 12:22 am

    This brioche looks delicious, Thalia, and your photos are lovely! Cookbooks are the best <3

  • Reply lynsey | lynseylovesfood.com May 25, 2015 at 10:27 pm

    you said probably some of the best words in the english language with this recipe. just lovely. xo

  • Reply Teresa Blackburn May 25, 2015 at 9:43 pm

    Did I say fantastic?

  • Reply Teresa Blackburn May 25, 2015 at 9:42 pm

    Lovely recipe and lovely photos as usual.

  • Reply Natalie @ Obsessive Cooking Disorder May 25, 2015 at 6:52 pm

    Thalia, this brioche is SO pretty. I love the idea of poaching in champagne. A tip I’ve learned w blueberry bread – if you dust with flour prior to baking they don’t sink quite as much to the bottom. 🙂

  • Reply Meagan @ The F&B Department May 25, 2015 at 3:40 pm

    This is the most beautiful brioche I’ve seen. Trying to imagine the contrasting textures of the softly burst grapes dotting this buttery loaf… Perfection.

  • Reply Medha @ Whisk & Shout May 25, 2015 at 3:40 pm

    This looks to die for! Love the grapes here and the photos are lovely. Pinning 🙂

  • Reply karrie @ Tasty Ever After May 25, 2015 at 3:00 pm

    Just when I thought brioche couldn’t get any better, you add champagne poached grapes. Well played my friend, well played…

  • Reply Denise | Sweet Peas & Saffron May 25, 2015 at 2:20 am

    What a fun mother-daughter ritual! And this brioche looks to die for!

  • Reply All that's Jas May 25, 2015 at 1:59 am

    Saving this! I have Concord grapes growing in my yard and cannot wait to try this brioche. It looks perfect, all it needs is butter! 😉

  • Reply Christine // my natural kitchen May 24, 2015 at 7:13 pm

    absolutely gorgeous!!

  • Reply Oana May 24, 2015 at 5:49 pm

    It looks so fluffy, Thalia! I’ve been trying a couple of brioche recipes stuffed with various fillings, but I keep coming back to the simplest of all. However, I like the sound of champagne poached grapes, I’d totally see them on top of a mascarpone mousse maybe. Lovely flavor combination, as always!

  • Reply Christina @ Bake with Christina May 24, 2015 at 5:39 pm

    That brioche looks delicious! And I love the added champagne flavor, yum!! 🙂

  • Reply Caroline OH May 24, 2015 at 2:20 pm

    Another stunning recipe – you write so beautifully, beautiful girl xx

  • Reply June @ How to Philosophize with Cake May 24, 2015 at 11:28 am

    What an interesting cookbook that looks like! THis brioche looks fantastic 🙂

  • Reply Daniela @ FoodrecipesHQ May 24, 2015 at 11:20 am

    With champagne in it, this is a very luxurious brioche! I’d try it with prosecco 🙂

  • Reply daria May 24, 2015 at 9:08 am

    This looks brilliant!

  • Reply Mariana @The Candid Kitchen May 24, 2015 at 8:41 am

    This is such an unusual recipe, I really really like the sound of it. I have tried many brioche recipes – they are hard! – and never ventured into the “flavour” world of brioche. This has inspired me!

  • Reply Maureen | Orgasmic Chef May 24, 2015 at 8:36 am

    Treasure the time you have with your mother because one day you will be like me and those days will be over.

    I would love it if my daughter made a brioche like this for me! That will never happen because she hates cooking. How could I have a daughter like that??

  • Reply Noha @Matters of the Belly May 24, 2015 at 7:22 am

    This post made me miss my mama who is all the way back in Cairo <3 they r moments to be treasured indeed, and i love how u and your mom both share this intense love for food and stories…and the brioche? Sounds & looks just heavenly! I have only made brioche once when i was studying commercial cookery at Tafe, & it was all by hand..such a traumatising experience haha! I have to try making it again with the aid of machine!!

  • Reply Beeta @ Mon Petit Four May 24, 2015 at 4:23 am

    This brioche looks gorgeous! I love the idea of poaching the grapes – how delicious! And I loved reading about your bouchon hour – that is so sweet! Mother daughter bonding is the best <3

  • Reply Jess @ Sweetest Menu May 24, 2015 at 4:10 am

    Ooh wow this looks truly magical! Just love those gorgeous blueberries hidden inside. I adore cookbooks too!

  • Reply Josephine May 24, 2015 at 1:10 am

    These look sensational. Hungry just by looking at it!

  • Reply Rachel May 23, 2015 at 11:32 pm

    I love it when there’s brioche posted on Butter and Brioche! Living up to the name… 😉

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