I have to admit that I have never made Monkey Bread before. My brother’s used to make it when they were younger, but I’d already left the house for college. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. You know just what I am talking about. This is perhaps why my husband only made them when I wasn’t around. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Luckily, my boys and their friends came home and saved me from eating the entire pan. Continue reading
With the 4th of July coming up I’ve been on a quest to create perfect picnic treats. Small and tasty fits that bill. Earlier this week I made Bakewell tarts on ZoeBakes and realized that it would be such an easy dessert to recreate using brioche dough, something I always have on hand. The tarts are made with a brioche crust, a spoon of jam, a layer of frangipane (almond cream) and topped with fresh fruit. I used cherries and blueberries to create red, white and blue tarts. Continue reading
This is a post I did a couple of years ago on Mother’s Day. It is bright, cheery and gorgeous, just the thing to make for mom,especially after such a long winter. We MN mom’s need a bit of sunshine!
Some things are worth a little more effort, right! Like a dessert for your mom on Mother’s Day. This berry pudding is really very simple to make, but I admit it will take just a bit longer than 5 minutes to put together. Berry puddings are a slightly retro English sweet and I think they deserve a come back. Their drop dead gorgeous color comes from the dark berry juice soaked brioche, hiding a treasure of sweet, slightly drunken berries within.
You just can’t resist something this wonderful and if you have a bucket of brioche on hand it will go together really very easily. Happy Spring to you all! Continue reading
This is Roberto, one of the luckiest people I have ever met. He and Mark, who run the test kitchen at Red Star Yeast, have what I consider a dream job. They work in this amazing kitchen to come up with all kinds of yeasty treats. The equipment is top notch, the ingredients limitless and the space is massive. I have kitchen envy in a big way. No wonder they are such fantastically nice guys. They were kind enough to invite Jeff and me into their kitchen to play with them. We baked all kinds of breads from our books and did presentations to the rest of the Red Star team. Continue reading
Don’t adjust the color balance on your monitor, this “cake” really is purple, green and gold. King Cake, named for the three kings who came to bring gifts to Jesus, is traditionally served during Mardi Gras in New Orleans and throughout the South. Not only is it decorated with the colors of the festival, but it also has a hidden trinket in the dough. I’ve used an almond, but in New Orleans bakers often use a ceramic or plastic doll to represent the baby Jesus. The person who gets the slice with the trinket is responsible for making the King Cake the following year.
There are many versions of this sweet bread, depending on the traditions of different families. Our version is made with Brioche dough which has nutmeg, lemon zest and citron added into it. The dough can be Braided and/or formed into a Couronne (crown shape) as I have done here. Some bakers even use a cream cheese and praline filling, but we went with a more traditional filling. Continue reading
Happy Thanksgiving! We wish you all a wonderful holiday and lots of fresh bread at your table to share with family and friends. I’m making these soft pull apart buns for our dinner tonight. They are perfect for sopping up gravy and making little turkey sandwiches. You can do this with any of our doughs, but I used the brioche from ABin5 to get a luxurious texture and the soft crust that so many people associate with this style bun.
You can mix our doughs in a big bucket with a Danish dough whisk, which is our standard, or you can mix in a stand mixer. Jeff and I tend to use the bucket, because it is one less thing to wash, but some people find that it is easier to make the doughs in a mixer and then transfer them. Either way produces wonderful dough, so pick your own way.
In the video I share a few tricks for mixing up Brioche that are even faster than what we wrote in the book. I love the taste of this buttery bread and the mini versions are wonderful because they take a fraction of the time to rest and bake. They make perfect soft buns for dinner or you can spread them with preserves for breakfast.
This weekend I over did it. Not with buckets of dough, but in my garden. I am determined to recreate the organic urban farm I had last year, but this time I am doing it without the aid of a professional farmer. Just me, a bunch of compost/manure and my dad, who happens to be a long time green thumb. I spent 12 hours prepping the beds and getting in some seeds. At the end of the day my right hand (the hand I write with) was so swollen I couldn’t move my fingers, tendonitis. The Dr. says not to use it for 2 weeks ~ 2 WEEKS! (I am typing this with one hand.) In order to do this post I enlisted my friend Jen to help make a Danish Braid. She is a great sport and it turns out quite skilled at modeling/braiding/baking.
The braid is made with the Brioche from ABin5, but you can do this same thing with any of the enriched doughs from that book or HBin5. We’ve done this same technique with savory fillings, so let your imagination go wild and let us know what you come up with.
Happy Mother’s Day! Continue reading
It is Sunday morning, the sun is shining, the snow is finally melting and I’m as happy as could be! Seems the perfect time to have a lavish, albeit easy, breakfast. Last night I took out my bucket of brioche dough, rolled in some cinnamon sugar and baked a gorgeous swirly bread. This morning I sliced it, soaked it in custard and made it into sublime French toast. Nothing better than that and with a bucket of dough on hand it is quick and easy.
Here are some other great breakfast ideas from our books/website:
(picture from color insert of Healthy Bread in Five Minutes a Day, taken by Mark Luinenburg)
The brioche dough in Artisan Bread in Five Minutes a Day was the very first recipe I developed after meeting Jeff and deciding to write the book together. It seemed a natural place to start considering my pastry chef roots and absolute love of this quintessential enriched bread. I had plenty of experience making it the traditional way after working in a restaurant with Andrew Zimmern. He put a fabulous sandwich on the lunch menu that was served on fresh brioche. I went to work early, got the butter to just the right temperature, made sure the room was also at the proper temperature and then set about on the long journey which is brioche dough. Too much work, although fabulous. Fast forward a decade and I meet Jeff, he introduces me to his method and I try melting the butter and just dumping it, along with all the other ingredients in a bucket and quickly stirring. Low and behold I have a luxurious brioche dough in a couple minutes of stirring. I was thrilled and only wished I’d figured this out when Andrew set that lunch menu all those years ago.
For Healthy Bread in Five Minutes a Day we still wanted to offer a variation of sweets and enriched breads, but they had to fit with our goal of healthier ingredients. This meant less white flour, less sweeteners, less fat and yet still delicious, tender and rich. It took some time to develop, but we came to just the right balance and now I use this dough for everything from a Tarte Tatin crust to my kids’ sandwiches.
But, in the final push of producing the book some numbers were switched around and it makes the recipe as written in the book unworkable–this only affects the very first printing in 2009. We are sad to see any mistakes in the book, and in particular one that will be such a staple to our readers. We apologize and below is the correct recipe. Continue reading