Thursday, January 5, 2012
Bubble-Top Brioches (French Fridays with Dorie)
I've made brioche before, both in loaves and in the traditional brioche a tete (the tete in my loaf tilted alarmingly), but it had never occurred to me to turn them into what my mother called cloverleaf rolls and what Dorie calls bubble-top rolls. Here is the thing about brioche:
Loaded with butter and eggs, it is lushly different than its baguette sibling, which contains only the modest four ingredients of flour, water, salt, and yeast.
It starts with a dough that Dorie describes as "shaggy" and "ugly."
But after you add 12 tablespoons of butter, it loses its shagginess and becomes rich and smooth-looking. I have to admit that I forgot to add the required overnight refrigeration into my schedule. I also have to admit that this lack didn't seem to do the bread much harm. I'm sure it would have been even better with a cold rest, but since it turned into something a lot better than I could buy at my grocery store, I can't be too remorseful.
Easy to shape into three little balls and tuck them into muffin cups.
I decided to try to make a few of them into mini brioche a tetes. It didn't work much better than the last time I tried that.
At least the heads didn't completely fall off the little brioche body.
These were so buttery, tender and delicious. You can gild the lily and serve them with more butter, or emphasize their sweetness with a smear of jam, or eat them as is. Even Mom's cloverleaf rolls weren't this good.
Posted by Marie at 7:07 PM