I have never tasted nor made brioche before. I understand it is a classic French sweet bread, enriched with LOTS of eggs and butter. Depending on the percentage of butter used to flour, it can vary between a 'poor or lean' man bread (on the lower end of the scale - about 20%) and a 'rich' man bread (on the top end of the scale - up to 75% and sometimes more)!
Being a first timer, I decided to go all out with the 'traditional look' which comes with a little nob/cap/head on the top. I must confess that it wasn't as easy to shape as I had thought it would be. Especially after the final proof, you can tell I needed more practise shaping these sweet buns!!
I used the recipe from Jude's blog. In terms of spice I used all that had in the larder – teaspoonfuls of cinnamon, handful of ginger, pinch of cloves and a dash of nutmeg! When mixed, they all added to the wonderful aroma and taste of the bread. *big thumbs up* I also added some sunflower seeds into the dough mixture for a more interesting texture.
Be warned - the dough gets pretty sticky when you mix/knead in the pumpkin puree. Again, I used Bertinet's folding method to skip me through the messiness!! Hm, judging from these two experiences, if you do not mix in the pumpkin puree from the beginning, be prepared for a sticky mess! But its all worth the effort at the end. Jude shares that 'adding all of the pumpkin puree and butter at the beginning will inhibit gluten development', so take note.
I don't own any fancy flute moulds, only these which I use to make steamed kueh with, but they will just have to do ;)
My brioches, they do look a little unruly don't they - practically falling in every direction but up!! Ha ha
Well I think they each added their own personality to the crowd - M thought that if I squint my eyes hard enough, they could resemble some type of animals!! *For her sake, I hope they are not the ferocious kind!!* What do you think?? Lolz
M really enjoyed these delicate and tasty bread. I thought they were absolutely delicious! Tasty, eaten dunked into a hot cup of coffee!
2 comments:
Looks so nice... These things smelled so good while baking didn't it?
Shaping brioche a tete is difficult stuff.
Thanks Jude, praise from you just made my day!! Keep your fantastic bakes and photographs coming.
Tried an original batch of brioche the other day and think the easiest is the snowman technique, i.e. roll the body then stick on the head!! :)
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