

I tried a few other experiments: I made 4 small cinnamon rolls with one piece of dough, using KA's cinnamon filling for convenience as I didn't have cinnamon-sugar mixed up and didn't want to add (more) butter in the filling anyway.



I stuck a chunk of dark chocolate in 2 for Brioche au Chocolat--that was lovely, though I should have skipped the 'a tete' on those for better centering of the chocolate. And when I was all out of mini brioche tins and couldn't find my big one, I made the rest of the dough into a plain loaf which will become toast and/or bostock, the variety that's staled brioche with an almond-cream topping. Meanwhile, that loaf will go in the freezer. I let the loaf over-rise, I think, as I lost track of its timing--certainly the texture isn't as nicely fine-grained as the brioche a tete.





Baking notes: no problems with the dough. It appeared to be too wet at one point with part of the mixture in a layer over the sides of the mixer bowl and the rest on the paddle, but when I did a scrape-down and started up the mixer again, the dough came together and was more like a usual bread dough ball. It still needed another scrape-down or two, but it crossed the line from 'batter' to 'bread' at that point. I never needed to switch to the dough hook.
I wrapped the dough in plastic wrap (instead of using a plastic bag) and tucked it in the fridge overnight for the requisite chilling, but failed to remember that it would rise some--almost tilted a fridge shelf with the rise.
I overbaked all of 'em to too high a temperature. I forgot to set a timer on one batch, but have no excuse for the rest except not checking early enough. But you know, brioche is so rich this was not a big problem. I get to try again next week, as the Casatiello is a variation on brioche.
Nancy -
ReplyDeleteMy dough never came together as a ball. I had to scrape down and then use the spatula to push the goo (as I called it) into the center as mass. The hook would have been useless!
I went "rich" and it was too rich for me. Luckily, my students disagreed, and they ate what was left when I brought it to school!
Your brioche looks wonderful and I like the idea of putting some chocolate in some of them! Very creative!
ReplyDeleteBrioche is such a classic treat, and you have done it creatively and beautifully here.
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