Brioche, part 1
Last week I found joe pastry and decided to make a few things from his site. Over the weekend, I made the Chicago deep-dish pizza, an apple pie using my normal filling and his pie crust recipe, and last but certainly not least, I made his cinnamon rolls.
I have much to say, but I’ll focus on the cinnamon rolls first.
I have a cinnamon roll recipe that I like but I am always looking for one that’s a bit lighter, more airy, and with more sweetness. You know, that certain something you find in professionally made cinnamon rolls.
Well, the cinnamon rolls on his site looked absolutely delicious. They seemed to have the crumb I am looking for. The first step to making them was to prepare a brioche.
I’ve actually never made a brioche before. Why? I guess because I was intimidated. You see in the past, I’ve seen pictures of little brioches with their delicate crumb, slightly darkened top and beautiful gloss. After noting these things I’ve always arrived at the same place: “Uh, no.”
I felt justified in my decision. Afterall, that’s an awful lot of work for a bread I might not even like. Right?
But when I learned that the brioche dough was a multitasker, as the pastry man says, useful in making more than just brioches, things like cinnamon rolls and doughnuts and such, I decided to give the brioche another look see.
