i need a good brioche recipes, does anyone have one? i'd attempted cinnamon brioche rolls before, and liked the taste, but wasn't thrilled with the texture or look of them. this time, i've got the colour down, the taste is pretty good, but i still don't like the way they look or the texture. they are fluffy and tender but i freakishly want something flakier and drier, more like puff pastry, without being crumbly. does that make sense? am i wrong to want that? anyway, i'm not sure what i'm look for in way of looks, but maybe i just need to roll it out more.
anyway, these were fine. brioche dough, rolled out, sprinkled with cinnamon and sugar, rolled it up...oh you know. i didn't put all that much cinnamon nor sugar, but i did run the mix through the food processor to make it finer before dusting the dough with it. result--soft but crunchy on the outside, lightly sweet, lightly spicy, lightly buttery and not oozy in any way.
top tip: i put the dough in a hyperbaric chamber to help it rise. no, i didn't, what the .... if i was michael jordan and had a hyperbaric chamber in my house and was contemplating eccentricity overload i might, but no. i put the dough in a container with marked measurements so it's easier for me to figure out when the dough has doubled during rising.
Posted by santos. This entry was posted on 20050221 at 4:47 PM You can skip to the end and leave a response.