After making brioche I gave myself a pat on the back. If I can make brioche I can do anything, right? Probably not anything but conquering a recipe that is known for a high failure rate is a huge ego boost. I kept saying to my boyfriend, “I made this. Amazing, right?” Hopefully the rush I feel from conquering brioche will extend to other parts of my life like getting my butt back to yoga.
The brioche “tastes like heaven” according to my boyfriend. It’s insanely buttery, silky, crusty good. Pretty close to perfection in a breakfast treat. The recipe I used called for three sticks of butter which makes it pretty rich. I’ve had a belly ache after every piece, which really hasn’t stopped me from eating more, but I thought I should put it out there as a warning.
The recipe I used is from Dorie Greenspan’s book, Baking: From My Home To Yours. The cinnamon swirl bread I made a few weeks ago is from the same book. If you don’t know Dorie she writes a great blog, has written countless cookbooks, and also writes a column for Bon Appetit. Instead of me typing out the entire recipe I am going to send you to over to a piece Dorie did for Bon Appetit called, Brioche Made Easy. The recipe is slightly different then version featured in her book but I am sure it’s a winner too. The article includes great tips and a recipe. Above and below photos from my brioche that I choose to make into a loaf. So delicious. Enjoy!
p.s. I turned the other half of the dough into Honey Pecan Sticky Buns for Friday morning breakfast. See photos below.