Here’s a standard brioche dough that will make twelve 1.6-ounce brioche à têtes, one single loaf, or a batch of cinnamon (a.k.a. “sticky”) buns. Start by putting into a bowl: 2 tablespoons milk 1 tablespoon sugar 1/4 teaspoon instant yeast 3 ounces all-purpose flour 1 egg Stir all of it together withe a fork until […]
READ ONWhy French-ified? Because in most (though by no means all) bakeries, cinnamon buns are made with brioche dough. And brioche is French. Or at least the word brioche is French. As for the bread itself, I confess I have my doubts. It was the Viennese who were really the true masters of the baking arts […]
READ ONAll those who answered “Cinnabon” may now feel free to go over to YouTube to watch that video of that kite surfer being slammed into that building again. (Ow). I mean where — geographically, historically — do cinnamon buns come from? As with so man of these things, it’s hard to say. Food historians like […]
READ ONThe Danish posts from the last ten or so days have prompted a few readers to write in and ask about proper cinnamon rolls. Why not? I say. Let’s make a few.
READ ON…and I still can’t seem to balance an egg. What, you mean you’re not acquainted with the myth that you can balance an uncooked egg straight up on a table top on the equinox? Maybe it’s just the monotony of the cooking life, but this was big stuff in every kitchen I ever worked in. […]
READ ON…is now officially over. Hope you enjoyed it. Whew, was that ever a lot of photography! Forgive me all of you who’d been waiting so long for me to update my defunkt Danish posts. Now that it’s done you can see why it took me so long…there was a lot to it! All I can […]
READ ONAs ubiquitous as this style of Danish is, it’s one of the more complex to make. I learned to make them putting in an extra fold and layer of buttercream. That makes the end product both richer (of course) and flakier. If you’d rather not do that part (though it’s a nice way to use […]
READ ONThis is a slightly different “envelope” than the one I talked about in the cheese Danish post. It isn’t my best shape, I’m baker enough to admit that. However never let it be said I didn’t show you every Danish I know how to make. Most of the time when you see these they’re filled […]
READ ONRemember the Danish cartoon flap from a couple of years ago? When the Danish newspaper Jyllands-Posten published a series of cartoons satirizing Muhammad? At the height of the furor, a number of Iranian groups, including the Iranian confectioners’ union, demanded that Muslims stop calling Danishes “Danishes”, substituting the term “Roses of the Prophet Muhammad”. Though […]
READ ONA couple of you have been asking why it is, since layered doughs are the very foundation of the pastry arts, we don’t see more of the kind of instruction I’ve put up this week in cookbooks and on TV. The only answer I have is that the people who produce TV shows and write […]
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