For doing the brioche, you need some time because it has to rest and rise over night, and you have to give the dough some "treatments" from time to time. But it's oh so worth the fuzz!I use a hand-mixer and this recipe was almost too much for it. At the very end of the mixing I was afraid it could overheat. I guess 1 more minutes and it would have happened. But lucky me - everything went find.
The recipe itself is not difficult. Go to Margie's page "Tea and Scones", who did choose this one for this week's TWD, or have a look into Dorie's book on pp. 48-50. I made a loaf and some typical shaped brioche.
The hardest part is maybe that you have to wait for one hour until you are allowed to taste it! I went out and had a jogg, to keep me away from it! Otherwise, I wouldn't have been able to resist the delicious smell...Just a quick word on the recipe: I make brioche from time to time, and I am not always in the condition of having this much time to prepare the dough. I foudn another recipe in Ginet Mathiot's "I know how to cook" (something like the "french bible of cooking" - seriously, I gues you will find it in every home!) You need about the same ingredients in the same quantity for it, but can do it in one day.
The waiting was definitely the challenge of this recipe but it was worth the waiting. You have a lovely loaf and the rolls are a treat.
AntwortenLöschenMaking rolls was a great idea for this dough. They look perfectly delicious.
AntwortenLöschenDanke for baking with me this week.
What a beautiful rich loaf. I will make it soon. Have a great week.
AntwortenLöschenI didn't make this week's recipe but did post the variations made with the dough. The dough does take a long time and I can't imagine making this without a big mixture. Your little rolls look amazing.
AntwortenLöschenIt looks lovely! I can't believe you made it with a hand mixer!
AntwortenLöschenI love those little brioche rolls - good for you for going on a jog while waiting! I should have done the same. :)
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