Yes, we took on the Pinterest Easter bunnies. Have you seen them, pinned on everyone’s holiday boards? Turns out that picture is actually of a bunny cookie, and these sad rolls are more an accurate visual of how things would turn out. But, I’m happy to tell you that after making dozens upon dozens of rolls, we have some tips to help you make some cute little bunnies.
However, I won’t lie to you (it is Easter, after all) that they are a little tricky. And you may have some rolls that end up a little wonky. But, as my children oohed and ahhed over even the misshapen ones, I could see we had a winner idea.
Making these bunnies is way too much fun, lots more photos are here…
Well, I’m just going to come right out and say it: these little brioche danish are so very tasty. They came about after a lazy Sunday morning; I had some whole wheat brioche dough in the fridge, and wanted something sweet that didn’t involve a lot of work. I also happened to have a tube of almond paste, goat cheese, and pistachios, and so the great experiment began. It was delicious from the start, but after a few tries and a little tweaking, a perfect weekend treat was born.
Winter is slowly approaching (although here in Minneapolis we hit 70 degrees this past weekend!), and that means the smell of pumpkin is in the air. These swirl buns came together on a whim; we were asked to bring something to a brunch, and there was pumpkin pie brioche dough in the fridge, a favorite recipe from Healthy Bread in Five Minutes a Day. A little chocolate ganache was easily whipped together, and after an overnight rise in the fridge, these buns were baked off in the morning, filling our house with early Holiday cheer.
The original recipe for this dough was made with White Whole Wheat for a lighter effect, but we decided to re-test it with traditional whole wheat. Gold Medal regular whole wheat worked beautifully…
Hey all, we want to introduce Sarah Kieffer to you; she’ll be doing some photography for the site, including the shots in this beautiful post. Zoe and I met Sarah on the Web (where else), where she covered a class that Zoe had taught. When we ran through Sarah’s food blog, Vanilla Bean Blog, what we noticed first were the beautiful photographs, and so we connected and asked her to work with us. We’re not the only ones who noticed; the New York Times covered Sarah and her shots that keep popping up on Pinterest. Sarah’s the reason that our Pinterest site has become another place where our readers can connect with us. Thanks Sarah, and welcome!
So onto… what to eat. Colder weather means comfort food, and while mashed potatoes, pot pies, and cheesy baked dishes may come to mind first, soup and sandwiches are a great, and possibly lighter alternative. This week we decided to bring you grilled sandwiches three ways, but really, the possibilities are endless. Continue reading
(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