CookEat Recipe
Buttery Bread Ring with Mushroom Stew
A soft yeast-raised bread ring built from butter-brushed strips of dough, served with a simple mushroom stew in its centre.
Method
Steps
Step 1
Gather the ingredients: 300 g strong white bread flour, plus a little for shaping and dusting the mould; 30 g fresh baker’s yeast; 130 g butter: 70 g for the dough, 30 g for brushing the strips, 5 g for the mould and 25 g for the mushrooms; 3 egg yolks; Up to 200 ml cream, lukewarm; use only enough for a soft workable dough; About 4 g fine salt for the dough, plus a little for the mushrooms; 500 g cultivated mushrooms, cleaned and sliced; About 150 ml hot water for the stew, added as needed; A little black pepper.
Step 2
Mix 75 g of the flour with the fresh yeast and about 50 ml lukewarm cream to form a small soft dough. Cover and leave in a warm place until doubled, about 20–30 minutes. Keep the remaining cream ready but do not assume it will all be needed.
Step 3
Put the remaining 225 g flour in a bowl with 70 g soft butter, the egg yolks and about 4 g salt. Add the doubled starter and work with a wooden spoon, adding lukewarm cream a little at a time until the dough is soft enough to beat in the bowl but holds together. Beat until it begins to pull away from the bowl, about 10 minutes. Depending on the flour, roughly 120–160 ml cream in total may suffice; 200 ml is an upper allowance. Cover and leave until doubled, about 45–60 minutes.
Step 4
Butter a smooth ring mould of about 1½ litres capacity with 5 g butter and dust lightly with flour. Turn the dough onto a lightly floured board, flatten gently with floured hands to about 5 mm thick and cut into strips. Melt the separate 30 g butter. Lay strips in the mould in successive layers, brushing each layer with this butter. The unrisen dough should fill only about half the mould. Cover and let rise again until it reaches the rim, about 30–45 minutes.
Step 5
Heat the oven to 180°C and bake the risen ring for about 30–40 minutes, until well browned and cooked through, checking that the centre of the bread is about 93°C and contains no sticky raw dough. Rest for 5 minutes before turning out onto a warm serving plate.
Step 6
While the bread bakes, melt the remaining 25 g butter in a wide pan. Add the sliced mushrooms, a little salt and pepper, and cook for 8–10 minutes until their liquid begins to evaporate. Add the hot water gradually and simmer gently for another 10–15 minutes, until the mushrooms are tender with a small amount of buttery sauce. Fill the central opening of the hot unmoulded bread with the stew and serve immediately, cutting the bread to eat with it.
Step 7
Milk may replace the cream, added gradually in the same way. For a meat filling, replace the mushrooms with 500 g veal cut into small thin pieces. Brown in the same 25 g butter, season with salt and pepper, add about 250 ml ready-to-use stock and simmer gently for 35–50 minutes until tender and at least 74°C, retaining a small amount of sauce. Fill the bread ring just before serving.
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