It's Prom season. Did you go to your prom? Do you remember what you wore, who you went with? What was in style? It's been a long time, but I still remember it well. I dated a boy from the "other side of town", and we went to his prom which was in a fancy hotel instead of our high school's gym. Being tall, my mom had friend sew lace on the bottom of my dress so it looked longer. It looked funny, but it made me feel better. We went out for dinner, went to the dance, and had a really nice time. I don't exactly remember, but I think I fretted much more about it before hand, than it took for the whole evening. Every time I hear "Carry on My Wayward Son" by Kansas, I think of that boy and our sweet prom. Sigh.
Well, I'm all grown up and have been enjoying watching photos appear on Facebook of our friends' kids at their proms. It's fun to see all the pretty dresses, hair, and makeup. Mixed with just the perfect amount of awkward.
This week's recipe is like a prom date. Lots of careful prepartation and a really fancy finish.
The recipe from Baking with Julia can be found at Lynn's of Eat Drink Man Woman Dogs Cat and Nicole's of Cookies on Friday. You can view other posts and expericences with this recipe at Tuesdays With Dorie.
The brioche recipe uses a starter dough. It's loosely mixed, then covered with flour. As the started expands. It cracks the flour. Really!
Here's the before and after... about 45 minutes apart.
Once the started is complete the remaining ingredients are added and mixed until very smooth. I started with the dough mixer and finshed by hand so I had really well developed dough.
Now for the big show. It's time to knead in the butter. I choose to do the kneading my hand instead of with the mixer. It takes about 20-30 minutes, but makes for a wonderful texture. The key is to pull, fold, flip and slap the dough against the table. You'll know the dough is ready when there's no dough sticking to the table. Here's the dough at the start, in the middle, and at the end.
After a good proof(rise), the second rise took place in the refrigerator overnight. End Day 1.
The next day, the dough was treated like croissant dough and folded with butter for even more layers.
The butter, added to the surface of the dough.
Roll and fold into thired, then repeat. After another rest, the dough was brushed with egg wash, then topped wtih sugar, cinnamon and nuts.
Then rolled up, jelly-roll style and frozen overnight. End of day 2!
The dough was sliced and placed in a pan. The pan was coated in butter, brown sugar and nuts to make the beautiful caramel topping.
Notice the layer of butter swirling through the layers of dough. As the butter gets hot in the oven, the steam will push the dough apart creating beautiful layers.
I didn't take a final photo of the rise, but here's the finished product. Well worth three days of pampering the brioche dough. Pretty as a Prom Queen!
