Wednesday, December 30, 2009

Braided Brioche

I don't really have a recipe to share today but I just wanted to share a milestone in my cooking experiments. I've managed to make a decent brioche, yes a brioche!!! Not only that, I was able to braid the dough (yikes!) so it looks like my favourite bread, the challah.

Here's how the dough looked like before going into the oven. They look good eh? The eggs and the butter gave them such a lovely rich yellow colour.





Then here's how they look straight out of the oven. Delicate golden crust on the outside, flaky melt in your mouth goodness on the inside. Ohhhh yum!!!



They were like giant croissants (the good kind, the flaky melt in your mouth kind that can stand alone, you know good all by itself, does not need butter and jam or any other thing). Here's one more photo, please indulge me.

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9 comments:

  1. Oh my, Chowhound!!! It looked fantastic! I hope you tasted a little of the raw dough, eheheheh, because that yellow tone makes it so appealing! Anyway, the baked version must have tasted fantastic too! Was it yellowish inside?

    I hope you are ok and that you had a fantastic new year's eve!!!

    Adam (mrelife.blogspot.com)

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  2. Can you mail some to NYC please? These look amazing! I love using brioche for my french toasts but paying $8 for a small loaf can be a little steep.

    I hope one day I'll have the courage to try this recipe myself!

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  3. Thank you both :-). It was a good learning experience, if only all of my bread making experiments were as successful, I would be encouraged to do it more often.

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  4. Hey, chow, I look forward for the next recipes! If you want to, I have the recipe for an soooo easy to do pannetone

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  5. That is such a beautiful brioche! Impressive that you were able to braid the dough, like a professional baker :). Hope you're back blogging again soon!

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  9. Aww, thanks Marie!! I'm still here.

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