Conquering an old adversary: fluffy brioches

[wiseheart]

Okay, the story is like this: I've only made French brioches once before - back in 1989 or 1990, after I'd returned from Germany. I found the recipe in a book called "Backvergnügen wie noch nie", copied it and coming home, gave it a try. The results were... modest, to put it mildly. So modest that I swore I'd never make those things again and throw out the recipe. I kid you not!

Fast forward 30+ years. The Great Aussie Bake-Off had French brioches as the technical challenge two days ago, and they looked so yummy I decided to try it again, after all. Fortunately, I found this recipe, which proved really easy, not the least because it's a German one, using grams and mililitres and the likes, instead of the obscure measures of English or American ones. No offence intended.

Well, my brioches haven't turned out quite that exemplary than the ones in the recipe, but I find them pretty enough. Lookie, lookie:



And they are extremely yummy and fluffy! So we had some of them for lunch, with leftover soup, and that took care of the cooking today. Thank God!

Other than that, I've finished the identical pages for Baby Books #2 and #3 and even managed to do some writing today. So, all in all it was a fantastic day for me!

Comments

[meathiel]

The link doesn't lead to the recipe. ;-)
I guess it's a yeast dough, though, right? So nothing for me anyway.

[wiseheart.livejournal.com]

Yes, it is, but it's really easy to make. I've corrected the link in case you might change your mind. ;)

[manue7a.livejournal.com]

They do look very nice!

[wiseheart.livejournal.com]

A bit oversized, but my other muffin tin was way too small for them.

[artemis10002000]

Success! I think you can officially say you have conquered this old enemy.

[wiseheart.livejournal.com]

Victory! *g*

[akane42me.livejournal.com]

How fun to make those brioches. They look fine to me, and I am happy for you that the turned out so yummy.
Best of luck on the crafts and yay Picowrimo:)

[wiseheart.livejournal.com]

Thanks. I'll definitely make them again. So glad I found this excellent recipe!

[curiouswombat.livejournal.com]

Those look nice.

I absolutely understand you when it comes to recipes from other countries. I find American recipes difficult to follow well with their use of volume for everything, including the dry ingredients, and their smaller pints. I can work equally well in grams and mls or ounces and fluid ounces, as modern British recipes are always in grams, but my oldest books are in ounces, so I have electronic scales that work in either at the press of a button :)

[wiseheart.livejournal.com]

Scales like that must be handy. I still work with Grandma's old weights and (highly inaccurate) traditional scale.

[curiouswombat.livejournal.com]

These are mine — as you can see they are not expensive, perhaps because so many of us still use a mixture of metric and imperial recipes :) Also useful because I can start by putting my mixing bowl on and zeroing the scales then just add the ingredients straight into it.

[beauty-forashes.livejournal.com]

Those look really good!

[wiseheart.livejournal.com]

They are yummy. And filling. We had one each for lunch and weren't still unable to eat anything but a yogurt (shared between the two of us) for supper. *g*

[red-day-dawning.livejournal.com]

They look wonderful!

[wiseheart.livejournal.com]

And taste even better. *g*

[elwenlj.livejournal.com]

Awwwww! They look like that little robot out of the Star Wars movie. You should make them at Christmas, and turn them into snowmen.

[wiseheart.livejournal.com]

Nah, yeast dough isn't good for that. It would dry out in no time and become hard as stone.

[noadvertising.livejournal.com]

I never mastered the art of doing brioches! Yours look very appetising!

[wiseheart.livejournal.com]

This particular recipe is really easy to make, I swear.

[mirasaui.livejournal.com]

Oh, they look cute - and delicious, too!

[adafrog.livejournal.com]

YAY!