If I bake 2 items every weekend between now and the end of this bake-through, will I catch up to Marie? I don’t know, and I’m not really feeling like looking it up. I’d rather get this post written, so it’s one thing off my to-do list, which I think will feel good, even if it’s a thing I put there. 🙂
Tag: brioche
Sugar Rose Brioche
I was so confident that this week’s Baking Bible selection was going to be amazing that I made 2. That meant a quadruple batch of brioche dough, which consists of a dozen eggs and a full pound of butter, not to mention the flour, sugar, and yeast. I started this on Saturday morning and wanted to take it to a party that night, so I took several shortcuts. I used the proof cycle on my oven for both the sponge stage and the rising stage, which made the yeast a little more active than it might normally be. I opened the fridge door at one point, and the dough had pushed the lid off its rising container and was doing a pretty good imitation of The Blob, trying to consume the neighbouring container of spinach. Fortunately, I caught it before too much veggie carnage could take place.
Caramel Rolls
Everyone in the Alpha Bakers group that baked this week’s recipe early was absolutely raving about these – the soft, sticky caramel sauce, specifically. I was going to post some of the quotes, but Monica beat me to it… so I’ll just quote her quotes:
“I just sampled the sticky caramel. OH MY WORD!!!!”
“OMG, these buns are so good I had to make a second batch.”
”..made them this past weekend. YUMMY. They lasted about an hour”
“The caramel pairs so well with your brioche recipe. Everything is in perfect harmony! That said, I feel like having another one now!”
Looking at Monica’s post again, I also realize just how terrible I am at taking appetizing pictures of food. To be fair, when I’m baking, I’m generally more concerned about taste than presentation, so it’s no wonder my pictures tend to turn out like this:
eatsndrinks.ca 