Monday, September 15, 2008

rainy weekend

this weekend i made brioche. victory! with the leftover dough, i made cinnamon rolls. and then i made gingersnaps. and jenny made pumpkin ice cream. delicious all. recipes and photos coming!

brioches a tete, from saveur magazine

1/3 c milk, heated to 105°–110°
1/4 c sugar
1 1/4-oz packet active dry yeast
5 eggs, at room temperature
4 c flour
1 t fine salt
1/2 lb unsalted butter, plus more as needed, at room temperature

dissolve yeast in milk with a pinch of sugar. ;et stand until foamy. whisk together the flour, salt, and remaining sugar in the base of a stand mixer fitted with a dough hook. mix in the milk mixture. add in 4 of the eggs, mixing after each addition. cut butter into 2 tablespoon portions. with the mixer on medium, add the butter one piece at a time and mix until dough comes together. it will be shiny and smooth and will clean the sides of the bowl. transfer to a buttered bowl, cover, and let rise 90-120 minutes in a warm place, until doubled in size. punch down. let rise another hour. shape brioche to fill mini brioche tins, let rise another 30 minutes. apply egg wash, bake 25-30 minutes at 375, until the brioches feel hollow and dense. voila!

i made 6 mini brioches, and with the rest of the dough, made cinnamon rolls. to do this: chill remaining dough, then roll it into a square, about 1/4"-1/2" thick. spread with butter. sprinkle with cinnamon sugar (and any other desired fillings), and roll tightly starting at the side closest to you, moving away. gently slice into 1" rolls. let rise one more time, until fluffy and doubled (rolls will most likely touch each other) before baking. i gave mine a simple powdered sugar glaze when they came out.

if you have time, try making the brioche. it is extremely satisfying! beautiful, fun, and delicious. mmmmmmm!

raw cinnamon rolls

getting bigger

finished products

Monday, September 8, 2008

tis the season

fall, my absolute favorite season, is upon us, and with it come all things warm, cozy, and smelling good! that means lots of baking.

i recently made a brown sugar bundt cake and... pumpkin donuts! the quintessential fall treat, i think.

pumpkin donuts:

3 1/2 c flour
4 t baking powder
1 t salt
1 t cinnamon
1/2 t baking soda
1/4 t nutmeg
1 c sugar
3 T butter
1 whole egg, two yolks
1 t vanilla
1/2 c buttermilk
1 c canned pumpkin

whisk together dry ingredients. cream butter and sugar. add egg, yolks, vanilla, then buttermilk and pumpkin. combine with dry. form dough into the shape of your liking. heat about 6 inches of vegetable oil in a large, but not tall, pot, to 365 degrees. with a skimmer, drop doughnuts into oil and let cook until deep golden brown. flip once. you are looking for color as an indicator of when to flip/take out of the oil. let cooked doughnuts sit on power towels to drain excess oil. roll or dip in cinnamon sugar.