|Beautiful and Buttery|
|I made a few bubble top brioches, too!|
|My very unusual pan....such a find!!|
|Made in France|
So this week our baking adventure for FFWD was Bubble-Top Brioches...and I had a pan!
This recipe was easy to follow and Dorie explains the procedure quite well. However, I wish she would have given us some process pictures of the way the dough should have looked. I did a google search for images so I could be sure I was doing it right. The dough is quite wet in the beginning. After the first rise, things went well. You refrigerate the dough and every 30 minutes deflate it. After a few hours it had solidified and the rising had stopped. Technically, it is a different type of bread baking. I have always wanted to bake a brioche and so this was a really fun project for me. I loved the recipe and definitely plan on making it again. These brioches were beautiful, rich, and buttery. I only baked half the dough and froze the rest for a nice breakfast some time soon!
This recipe can be found in Dorie Greenspans cookbook "Around My French Table" Or you could find it here at Epicurious. To see what other bloggers are doing you can check it out here. Happy Friday everyone!!
|This is the way my dough looked as I beat in the butter|
|The dough cut into small pieces|
|Filling the mold...the dough was very easy to handle|
|Place 3 balls in each cup|
|Risen and ready for the egg wash and the oven|
|Just out of the oven....the kitchen smelled amazing|