Tuesdays with Dorie, I made my first brioche dough (and then turned it into Pecan Honey Sticky Buns). I was so proud of myself for attacking an intimidating recipe, but after all was said and done, I saw how simple things could be if you just follow directions and see what happens.
Three years later, I'm not at all intimidated by brioche, which is less a testament to my baking skills than it is to Dorie's well-written recipe. Margaret of Tea and Scones chose the original Golden Brioche Loaves as this week's recipe, and I was happy to revisit an old favorite. I decided to freeze half of the dough and use the other half for Brioche Raisin Snails, which were selected a few weeks before I joined the group. You can find the recipe for brioche, as well as many other delectable goodies, on Margaret's blog.
My six-year-old was in charge of adding the butter and preventing the mixer from escaping the counter during the final beating-in-the-butter phase. This was a welcome change from three years ago, when I made her leave the kitchen so the mixer wouldn't fall on her head. After the buttery dough rested overnight in the refrigerator, I baked half into a freezer-bound loaf (future French toast), and made the rest into Brioche Raisin Snails (above). This involved making pastry cream and soaking raisins in rum, but it really wasn't too much effort.
The rolls were not particularly attractive, but very good. I had another "Did these really come from my kitchen?" moment. It wasn't the first, and even though we are close to the end of The Book, I know it won't be the last.
Next week: Caitlin of Engineer Baker chose Cornmeal and Fruit Loaf
Last week: Tropical Crumble with Coconut-Shortbread Topping