Brioche

Last year, on Christmas Day, I decided to attempt "Brioche".

Brioche is not just bread, mind you, but the delicate pastry fit for Marie Antoinette and her royal brood.

Marie Antoinette did not say "Let them eat cake!" when questioned about the starving French peasants, but rather, she said "Let them eat Brioche!"

I knew I would have to try it...

Brioche can be made in a bread machine.
Brioche can be made with a stand mixer.
But if you want to make genuine Brioche, you mix it by hand.

And since it was Christmas evening, and I was making it for the next day,
I mixed Brioche in my Mom's kitchen. For a very, very, very long time.

The photographic record is missing.

But alas, the next day, after a sequence of "rises" and "pat downs", my Brioche dough
was ready to bake.

1. Divide into 12

2. Divide into 3's

3. Rise for the millionth time

4. They just ooze with buttery goodness



5. Golden brown deliciousness

6. Crisp edges with a buttery, melt-in-your-mouth interior

7. And because we had a blizzard, I had to eat them all by myself.

For this yummy Bon Appetit Recipe, visit Brioche Rolls