It is a perfect holiday morning. I’m taking a break from the preparations for today’s Día de Reyes (Epiphany) family gathering with one of these little bubble top brioche rolls and a cup of coffee. The king cake dough rises in the oven, the dishwasher is running, and I still have over four hours before everybody gets here.
I made a loaf of brioche almost a year ago. While it turned out delicious, I used a larger loaf pan and it didn’t rise as prettily as I would have liked. The process seemed too long at the time as well. I’ll chalk this one up to experience – I loved working through Dorie’s recipe and the rising/slapping intervals did not seem unreasonable. My dough rested almost 24 hours in the refrigerator, which made rolling the little dough balls so much easier. As for the taste, I loved these. They were buttery, soft, and with a schmear of apricot preserves, just heavenly. Another plus: they freeze well and reheat beautifully.
To date, I do not have a regular muffin pan (let alone brioche molds), so I pulled out again the mini-bundt one. I love how the ridged base looks!
We had a wonderful Christmas with my family and spent the week leading up to New Year’s Eve with the in-laws in Miami. While we were there I finally played catch up with two other Around My French Table recipes: the 20-minute duck breasts and cauliflower gratin. I made a mini-gratin to serve on the side of the pork cutlets with collard greens, but decided to do another one for my in-laws. For some reason, I forgot to add the flour (head shakes), so instead of the gratin puffing up, it came out as a cauliflower tortilla. I was so upset about it! The duck, however, made up for the botched-up side dish. It was very easy to pull off and super tasty!
It looks like I’m only behind now with the crème brûlée! I hope you all had a wonderful holiday season and that 2012 brings you health, happiness, and great times in the kitchen. Here’s to all the great Around My French Table recipes to be cooked and shared in the new year!
Check out how the rest of the French Fridays with Dorie crowd made their bubble top brioche here.