Now that’s a breakfast I can really get behind. Sadly, I awoke too early and was a bit too bleary to remember to take a picture of what the sticky buns looked like when they were fully proofed and ready for baking. Suffice to say they were extremely soft and poofy (the dough felt almost […]
READ ONIs there anything better with a glass of milk on a Spring afternoon? I think not! Which is why, when we passed a developmental milestone with little Josephine this weekend (a potty-related thing you don’t need to know about) there was no question as to the reward: a gummy candy crocodile she saw at Target. […]
READ ONI’m a broken record on this but I’ll say it again: any time you’re gearing up for a butter-intensive project, pay up for some of the good Euro stuff. It’ll be double the price of your garden-variety unsalted, but the taste — especially in something like a brioche where there are no other competing flavors […]
READ ONIs there a difference between sticky buns and cinnamon rolls? Eh, not really. The main difference is shape. Sticky buns tend toawrds squareness since they’re usually made in baking pans, and cinnamon rolls (frequently made in round molds, at least in bakeries) are round. Usually. To me the two are different only in that cinnamon […]
READ ONSeems I can’t even say the word “brioche” without the New York Times jumping on the bandwagon. This week’s food section has an article (and accompanying recipe) extolling the virtues of morel mushrooms, specifically when consumed on toasted brioche. It actually sounds delicious.
READ ONThough you wouldn’t think it were possible to ascribe sticky buns to the ancient Greeks, Romans and Egyptians, some food historians in fact do. It’s yet another example of food researchers gone wild, since those cultures had nothing like our brioche doughs, cane sugar and butter. All of them did have yeast-raised dough, however, so […]
READ ONNothing like springing out of bed at the crack of dawn for an early morning round of crêpe making. Only I forgot how hard these things really are. I also switched recipes, since I only now noticed that the one I linked to last week is for savory crêpes. It has no sugar to speak […]
READ ONA brioche by any other name…would still make a hell of a breakfast. Though I do wonder exactly when brioche as we now know it first come into being. The only thing that can be said definitively about brioche is that the current eggy, buttery version is a recent development, perhaps 200 years old at […]
READ ONAs I mentioned yesterday, the utility of brioche dough goes far beyond the standard muffin-with-a-topknot mini-bread you might have for breakfast at your local pastry shop (though that’s pretty darned fabulous). Most of the time brioche is baked into much larger loaves, sometimes in an extra-large brioche mold, but most often in a standard loaf […]
READ ONMy sincere apologies to anyone’s who’s tried to email me with comments the last two weeks. Turns out my new host didn’t even have my email turned on. The messages were just disappearing into the void. I don’t get many comments or emails to begin with, so I just figured it was business as usual. […]
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