I wish all of you could visit me right now, because these brioche just came out of the oven and my house smells like a Paris boulangerie.
I do love making bread, but brioche was always something I thought would be difficult - until yesterday when I decided to have a go at it. It's a bit more difficult than baking a traditional sandwich bread, but mostly it just takes more time as the bread has to rise a number of times and then be left overnight before you can bake it off.
Here's my brioche on the left, after resting overnight in the fridge, and then being shaped into balls and placed in the brioche tins. The brioche, on the right, has risen about 90 minutes and is ready to bake.
When my husband got home last night I told him I made brioche dough and I needed some brioche tins to bake them. He happily drove me to Sur La Table after dinner and we purchased the last 12 they had. I tell him everyday, but I truly do love that man! And how did I repay him? I baked the brioche before he got home and devoured not one, but two of them! I couldn't help it - see how good they were?
The brioche recipe came from "Around my French Table" by Dorie Greenspan. (I also made the cauliflower soup recipe which was equally delicious.) The brioche will only stay fresh for about a day, so the rest will be made into a bread pudding - another favorite dessert of ours. Let me know if you try any of the recipes from the book.
