No Nut Sticky Buns


While I wouldn’t mind a pecan or two, Paul is not a fan of most nuts in baked goods. And I have a wedding dress to fit into in 4 days (!). Speaking of which, with last minute RSVPs, multiple calls to catering and the party rental people, and figuring out seating arrangements–I am very ready for our mini-moon to the beach. Until then, we have massages and facials on the calendar today and I’ve started physical therapy.

This week’s Tuesday with Dorie recipe is for Pecan Sticky Buns. Instead of pecans, I used white chocolate chunks and dried cherries. I made a full recipe of brioche (in my food processor–first time! as my stand mixer is dead and no way was I going to make brioche by hand with my bum knee) but only half recipe of the buns. I baked the buns in a cupcake tin which made them more like morning buns.

My gosh, these things were good. A flaky and tender, sweet breakfast treat worthy of a full batch when I’m back to cycling and running and training and working and moving. You can find the recipe in Dorie Greenspan’s Baking with Juila or you can visit the blogs of this week’s hosts:  Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.

And this marks my 400th post! Cheers!

photo by paulrus

{twd} apple-apple bread pudding

Well, I made it. I mean, I had to. I had homemade brioche (Tartine’s recipe) sitting in the freezer begging to be used. I also went to 3 different stores before I found the apple butter called for in the recipe. So even though it was Sunday and I didn’t have anyone to feed it to (I’m not a fan of bread pudding) I went ahead and made a half recipe.

I brought it into work on Monday, where it was a big success. People enjoyed it because it wasn’t overly sweet, even with the caramelized apples.

Thanks to Elizabeth of Cake or Death for hosting this week’s Tuesdays with Dorie If you would like the recipe, visit her blog or buy Dorie Greenspan’s book, Baking…From My Home to Yours . (Can’t do links b/c I’m writing this using my iPhone and I don’t know how.)

{sms} sweet almond bread pudding with raspberry sauce

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And brioche! I got it in my head to bake the brioche for this week’s Sweet Melissa Sundays selection, Sweet Almond Bread Pudding with Raspberry Sauce.

petite brioche sans tete

I’ve made brioche before, both the one from Dorie Greenspan’s Baking…From My Home to Yours and from Peter Reinhart’s The Bread Baker’s Apprentice. This time I decided to try the brioche recipe from Elisabeth Prueitt’s Tartine. As Tartine recipes tend to go, it was a fussy recipe requiring a pre-ferment, both freezer & refrigerator time, and washing lots of dishes. And as Tartine recipes tend to go, it was the best recipe I’ve made. The crumb was unbelievable and the bread was gorgeous. I made the full recipe which yielded 2 loaves and 12 petite brioche sans tête (didn’t feel like adding the têtes).

brioche loaf

In the introduction to the recipe Elisabeth Prueitt suggests using slices of brioche for tartines, French open-faced sandwiches. I thought that was a swell idea and made one using leftover toppings from my pizza party. It’s a 4-Cheese tartine with sun-dried tomatoes and red onions.  Most of the brioche is residing in my freezer for French toast emergencies.

tartine

I only made a 1/4 of the Sweet Melissa recipe because I’m not a fan of bread pudding. I made 1/2 of the raspberry sauce because it will be great on ice cream. Thank you to Candace of Candy Girl for hosting this week. If you would like the recipe, visit her blog or buy the book–Melissa Murphy’s The Sweet Melissa Baking Book.

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After a long hiatus, I’ve remembered to submit this to Yeastspotting!

{twd}Brioche Plum and Gooseberry Tart

Gooseberries! Gooseberries are new to me. I saw them at Whole Foods and bought them to try.

Added them to this week’s Tuesdays with Dorie recipe, Brioche Plum Tart, along with the plums (although not the Italian prune plums Dorie Greenspan tends to recommend in recipes that call for plums). Found gooseberry jam at World Market and used that too.

I made the whole recipe, but instead of one big tart I made 6 mini-tarts and cut each into quarters for sharing at work. This was a great recipe. Once the brioche dough is made, it’s very simple: just fruit, nuts, sugar, and jam. You can’t go wrong with brioche and jam!

Also, ever since I read in The Bread Baker’s Apprentice about using poor man’s brioche as a tart crust I’ve been wanting to try it. And I liked it! Because of the breadiness of the brioche this is definitely a breakfast treat, like a fruit Danish, not a dessert you eat for breakfast like brownies or cake. :P.

Thank you to Denise of Chez Us who selected this week’s recipe. If you would like the recipe, visit her blog.