A bottle of cream was sitting in the fridge, so I decided to make my first butter. Turned out awesome, the cream is great and I can't wait to try it with raw cream from the Amish.
I made the brown butter with 35g of added fatty dry milk to increase the solids and browning. I always see people using non-fat dry milk for these purposes and I wanted to see what the full fat version does. Turns out it makes it smell like butterscotch, and it is very very far from undesirable. There's also a lot of sugar in this per the recipe I adapted, which I kept because I thought it would go well with the browned butter. It does, it's like the best dinner roll I've had.
I also substituted the buttermilk from my butter processing for the milk in the brioche, which worked great. Then I mixed the dough and retarded overnight.
Next evening I turned it 4 times like a brioche feuilletee without the butter block. Then rolled it into a log, portioned it and panned it.
bake at 375 for 25 mins,
in home made bread I believe is illegal in 38 0r 39 states :-) Talk about a Grand Brioche!! I bet this the way it was made in the old days......Well done and happy baking
and make pleasurable bread in one afternoon (or two).
Thanks dabrownman!
Brioche dough makes excellent donuts too! Way to go!
since getting bouchon bakery's book, I gotta go get some grapeseed oil from costco and actually do it.
The tartine beignets also use brioche dough, mmmmm
This post has put at least 5 pounds on me
I made some brioche hamburger buns the other day and set some of the dough aside for donuts. They were excellent. I recommend frying them on a lower temp, 280-300 seemed to work well. Enjoy!