The Golden Brioche Loaves that are this week's Tuesdays with Dorie choice, need to be started a day in advance. The batter is fun to make, though time consuming. The most amazing part was to beat in 3 cubes of butter, a little at a time. The sticky dough turned into a smooth batter--isn't butter wonderful?
After the batter rose in the refrigerator, I got it out this morning and rolled four little logs which I placed into the loaf pan. Dorie says it takes up to an hour an a half to rise, depending on the warmth of the kitchen. My kitchen was downright cool today so after five hours I declared the dough risen enough and baked it up. It just came out of the oven and smells heavenly. I think it will taste great, but it certainly didn't rise as much as I thought.
|Golden Brioche Loaf|
With the second half of the dough I plan to make Dorie's Brioche raisin snails tomorrow. The raisins have been rum-i-fied, and the pastry cream made.
And now for the catching up:
I made the Dimply Plum Cake but used peaches instead of plums. During peach season, I gorge myself on peaches! It was wonderful with Dorie's lemon zest and fresh basil variation and folks who ate it at brunch last week pronounced it wonderful.
|Dimply PEACH cake|
I also made Carrot Spice Muffins, which were August 9th's TWD choice. I've baked them in the past, but last week I made them as mini muffins because they were to be served at a pot luck where there were lots of choices. They were tasty as mini muffins, but I think I prefer the concentration of flavor in the regular size.
|Carrot Spice Muffins|