Happy French Friday! I’m hoping to knock out two posts today…both last and this week’s French Fridays with Dorie recipes. We will start with last week’s recipe (which I actually did make last week – I just didn’t get around to writing about it).
If you own Dorie Greenspan’s Around My French Table, you must make Bubble-Top Brioches! My kitchen smelled like a bakery while they were baking, and they tasted like they came from a bakery too.
Though these delicious rolls take some time to make (most of the time is “hands-off”), they are not difficult. After chilling the dough overnight, it is quite easy to work with. The dough is rolled into small balls that are placed into muffin tins (or individual brioche molds if you are lucky enough to have them), giving the rolls their “bubble-top” appearance.
Dorie gives instructions for making brioche loaves as well. This time I only made 6 of the bubble-top rolls and froze the rest of the dough for later use. Perhaps I will try a loaf.
This recipe is one of those “never would have made it if not for French Fridays with Dorie recipes”. It seemed very intimidating to try making brioche. But – wow! – I’m so glad I made these because they were wonderful.
8 responses to “Bubble-Top Brioches”
Oh! I LOVE brioche!! Those look so delicious… Congratulations – they turned out beautifully 🙂
I made brioche once with another recipe and Dorie’s blows it out of the park. Your rolls look great!
Your brioches rose beautifully! I think you would enjoy the loaf – to us it had a different and even better flavor than the rolls.
It looks beautiful. I think I find that the loaves have more practical applications, but the rolls are fun 🙂
Such perfect looking brioches! They look so delicious…glad you got them posted! I would love to do these again and bake as a loaf…and maybe some french toast! Yum!
Your brioche look good! I have wanted to make brioche for a long time but was intimidated. Dorie’s recipe was so easy; I’ll never be intimidated again….I mean by brioche of course:)
Did you put an extra egg in this recipe? I just made Dorie’s brioche yesterday and I live in Colorado (4500 ft). Mine came out dry, although they rose (and rose and rose and…)
They tasted great, when smoothered in butter with a little homemade jelly.
No, I didn’t add an extra egg to this recipe. I usually do ok with breads. Perhaps try adding a touch more liquid?