Bubble Top Brioche
It’s been months since I’ve participated in French Friday’s with Dorie, but I suppose it’s no surprise that the recipe that lured me back was for bread.
I’ve only made brioche once before and all I remember was it was a ton of work and the dough became scary and slimy while adding all the butter into the dough. This time it didn’t seem so challenging, and while there is still a ton of butter added into the dough it behaved itself.
Even with my fairly cool kitchen the dough went from new to risen in a pretty short time.
Then it went into the fridge overnight for a rest.
The next day the rolls were shaped into what I’ve always heard called cloverleaf rolls but the author calls bubble top. They are simply three small balls of dough put into a muffin pan together. Once risen they are brushed with an egg wash and baked fairly high at 400 degrees. I cut back on the baking time but the rolls were still pretty toasty.
They were great with our homemade soup for dinner. They were also rich enough to feel like dinner and dessert all at once.
See how all the other cooks did over at French Friday’s with Dorie.
- – marcella
Your brioches looks delicious and well shaped..exactly like the ones in Dorie’s book
Thanks for stopping by, Marcella! Your brioche looks perfectly toasty. I love the container the dough is rising in. Where do you find something like that?
I served my rolls with homemade soup too. An ideal combination!
Your brioche are looking great. And a great browning. Nice job.
Welcome back! Your rolls sure look pretty! Glad that it wasn’t as scary this time around as the last time you tried brioche.
Welcome back! Your rolls look great and I’m sure were the perfect accompaniment to a hearty bowl of soup.
Looking good. Tricia and I both loved this recipe too. Next time I hope to try
making it into loaves and see how french toast would be. That is a great photo of your results.
These were great, weren’t they?
@Betsy – King Arthur Flour carries several items like that. Those plastic dough rising buckets come in handy!
Welcome back! Your brioche are lovely!
I am also in awe at your dough rising bowl/tube/contraption. I made a double batch of king cake dough today and could have definitely used them!
I agree – they were rich enough for dessert or for dinner itself. Your brioche looks perfect.
Welcome Back to FFWD! These look really tasty! Glad they were a success for you!
Was wondering–did you use a recipe from the “five minutes a day–Artisan bread book”??
Try Judy’s (Patchwork times) sweet potato bread–its really good!