Jenner Tomaska's Tallow Enriched Brioche Pull-⁠Apart Bread1 large loaf • 1 hour, plus 2-3 hours tallow making, and overnight proofing • Tallow Brioche

Jenner Tomaska's Tallow Enriched Brioche Pull-⁠Apart Bread

1 large loaf • 1 hour, plus 2-3 hours tallow making, and overnight proofing • Tallow Brioche

“It’s important with Wagyu to be versatile and use it in more than one way,” says Jenner Tomaska. “We are really able to do it with this dish.” 

He trims the chain from the ribeye, which is used for carpaccio. “We render down the tallow, grinding it, cooking it, but because it’s 90% fat and 10% meat it ends up more flavourful. It has these other meaty notes: you’re almost grilling, roasting and rendering at the same time. You have natural caramelisation and fat washes.” 

A brioche dough is enriched with this fat in a 50-50 combination with butter. “There’s a note of roasted Wagyu flavour to it,” says Jenner. The bread is served with a butter that’s also 50-50 Wagyu fat whipped with butter.” 

It’s nostalgic, resonant, indulgent. “For me, it’s never been about the perfect thing, but the memory that is behind it,” he says. 

Recipe TC1 Right Story - Tallow Brioche

Ingredients

Tallow-Enriched Brioche
  • 660g all-purpose flour 

  • 10g yeast 

  • 50g sugar 

  • 20g salt 

  • 120g water 

  • 8 eggs 

  • 200g butter 

  • 254g wagyu tallow 

  • caraway seeds, to serve 

Carrot Butter
  • 500g carrot juice 

  • 1 large carrot, chopped 

  • 250g Wagyu tallow 

  • 250g butter 

  • 10g salt 

  • 1g lactic acid 

Method

Tallow-Enriched Brioche

  1. Place Wagyu trimmings in a medium pot over medium heat. As it heats, strain off all rendered fat. Reserve.  

  2. In a Hobart (planetary) mixer, combine all dry ingredients. Mix until incorporated. 

  3. Add water and eggs.  Mix on medium speed for 10 minutes or the dough becomes smooth. 

  4. Add tempered butter and tallow fat in thirds until incorporated. Mix for an additional 5 minutes.  

  5. Bulk ferment overnight in a refrigerator. 

  6. Punch dough. Portion in 20-gram balls. Arrange in pull-apart fashion. Proof in a well-oiled cast iron pan.  

  7. Bake at 180C/ 350F for 15 minutes or until bread reaches an internal temperature of 90C / 195F. 

  8. Brush with melted tallow and scatter with caraway seeds. 

  9. Serve with Carrot Butter (see below). 

Carrot Butter

  1. Place carrot juice and chopped carrot in a medium pot. Place over medium heat and reduce to 100 grams. 

  2. In a KitchenAid mixer, use the whisk attachment and combine all ingredients. Mix on medium speed for 5-7 minutes or until mixture has doubled in size. Keep at room temperature till you serve. 

Final Dish - Tallow Brioche

“It’s important with Wagyu to be versatile and use it in more than one way,” says Jenner Tomaska. “We are really able to do it with this dish.”