Overnight Frangipane & Rhubarb Brioche Slab

Instructions

1. 1

   In a large bowl, whisk together 1/2 cup cold whole milk, 3 large cold eggs, 1/2 cup melted cultured butter, and 3 tbsp granulated sugar. Fold in 2.5 cups bread flour, 1.5 tsp instant yeast, and 1 tsp kosher salt until a shaggy, wet dough forms. It will be very sticky. Do not add more flour. Let time do the work.

   5 min

   Tip: Mixing everything cold extends fermentation, which builds flavor and texture.

2. 2

   Cover the bowl tightly and place it in the fridge overnight. The cold retard (fridge resting) slows yeast activity, builds a lacy crumb, and firms up the butter so the high-hydration dough is actually workable tomorrow. If you rush this step, you'll end up with a crumb that's tight like a bad alibi.

   480 min

   Tip: 8 to 14 hours in the fridge is the sweet spot.

3. 3

   The next morning, generously butter a 10-inch cast-iron skillet. Scrape the firm, cold dough into the pan. Using lightly oiled fingers, gently press and stretch the dough out to the edges. If it shrinks back, let it sit for 10 minutes to relax the gluten, then press again.

   5 min

   Tip: Butter is not a garnish. Grease the pan well to achieve those crispy, caramelized bottom edges.

4. 4

   Cover the skillet loosely and let the dough proof at a warm room temperature until puffy, jiggly, and increased in volume by half. You want to see a pronounced wobble when you shake the pan.

   45 min

   Tip: Depending on your kitchen's temperature, this could take up to an hour. Watch the dough, not the clock.

5. 5

   While the dough proofs, aggressively mash 4 oz crumbled almond paste with 3 tbsp room temp unsalted butter in a small bowl until mostly smooth. Beat in 1 room temp large egg and 1 pinch kosher salt until you have a thick, spreadable frangipane (almond cream). This paste is our hero ingredient today.

   5 min

   Tip: If your almond paste is stiff, microwave it for 10 seconds before mashing.

6. 6

   Preheat your oven to 375°F (190°C).

   15 min

   Tip: Ensure your oven rack is in the lower-middle position for optimum bottom crust.

7. 7

   Once the dough is puffy, oil your fingers and press deep dimples all over the surface, pushing straight down until you feel the bottom of the skillet. Spoon or pipe small dollops of the frangipane into these craters. Scatter 1 cup chopped rhubarb evenly across the top, pressing the pieces gently into the dough. Finish by scattering 1/4 cup sliced almonds and 2 tbsp pearl sugar over the whole slab.

   5 min

   Tip: Dimple assertively. You want deep pockets so the frangipane bakes into the dough rather than sitting on top.

8. 8

   Bake until the brioche is deeply golden brown, the frangipane is puffed, and the edges pull away slightly from the sides of the pan.

   35 min

   Tip: Don't pull it early. A pale crust lacks flavor.

9. 9

   Remove from the oven and let it cool in the skillet for at least 15 minutes before slicing. Slicing it screaming hot will compress the delicate, lacy crumb you just worked so hard to build.

   15 min

   Tip: Run a knife around the edge before trying to remove pieces.