|Bubble Top Brioche. |
(Custom tablecloth and bread cloth
by Jeanette Zebrowski)
French breads and pastries are a particular weakness of mine, so I was very happy to discover that Bubble Top Brioche was this week's recipe from French Fridays. This was so fun and ultimately satisfying to make! I love to bake, anyway, and this was one of the more challenging yeast bread recipes than I have tried. I loved seeing the metamorphosis of the dough from raggedy looking, dry-as-a-desert ugliness to smooth-as-silk buttery richness. Shaping the dough and watching the little loves rise was so gratifying. Having the kitchen smell like a Parisian bakery was heaven, too. These were delicious and beautiful. I will definitely be making these again.
Brioche is an egg and butter based bread that is generally eaten at breakfast. As you can see from the photo below, the dough is divided in to small rounds, 3 of which go in to a muffin cup and become the delightful little bubble tops you see in the photo at left.
|Like Parker House Rolls, Bubble Top Brioche are made|
up of 3 maller pieces of dough rolled in to balls and placed
in a muffin cup.
|Fresh from the oven...can't you just smell them?|