Doughnut "Brioche"


A good raised doughnut dough is a whole lot like a rich brioche dough. So, when I had a bit of dough left over from a shoot today (just a couple reshoots for the cookbook), I decided to use it. I’ve had brioche on the brain since yesterday, when I shot some from a local bakery for an upcoming magazine article (will let you know when it’s out and I can talk about it more), so I thought I’d give it a try. I’ve actually used the same dough to make little slider buns before (yum!), but this time, I just rolled up little balls and tossed them into a greased popover pan, so they’d have that cute mushroom shape. After a fairly quick rise (the dough had already been through a rise once for the doughnuts), about 10 minutes in a very hot oven (400F convection), I had the most glorious doughnut “brioche” rolls. This dough is really not all that sweet, so it can hold up to additions. Like, perhaps a nice little square of chocolate?


As for news on the book – if you didn’t see my tweet earlier today, I got the first PDF view of all the recipes and photos flowed together today! It’s incredible to see it almost done… I just keep paging through and giggling. Now, just one more round of edits, a few interior photo tweaks, and finalizing the cover and my part will be done… then begins the long wait to press and getting the hard copy in my hands. I simply cannot wait!

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