Friday, January 6, 2012
FFwD: bubble-top brioche rolls
This week the recipe chosen from Dorie Greenspans book: around my French table was: bubble-top brioche rolls.
And due to the holidays my kids had vacation, and they love to help. Luckily this recipe was easy, so the youngest one helped. He kneaded the dough, cut the dough, rolled the little balls and I finally baked them (He's just three, so that's a littlebit to dangerous). And offcourse he ate the brioche rolls. And they tasted very good. He was complimented a lot by all of us.
For the good baking of the recipe of course, the recipe was from Dorie and that's the start.
But for a three year old a very good job.
This is a recipe I'm going to make a lot more in the near future. A real sunday morning tread. The rolls were fluffy, creamy and had the right taste. And they looked great.
Also it was a very easy recipe. The only trick (I hadn't seen it until Thursday, when I wanted to finish this recipe) is that the dough should rest overnight.
So we made them for the lunch on Friday instead of Thursday. I already baked bread for Thursday so that wasn't a big problem at all.
Next week we're blogging about monsieur jacques armagnac chicken (sounds great isn't it?), but if you want to know what the other FFwD-cooks made of this recipe, you can look at:
Have a nice weekend.