Made a second batch of Joanna Chang's Master Brioche dough. Oh, what a lovely thing. Here are some

Marilyn, that dough looks gorgeous; if my eyes could eat, I would have a few xtra pounds now. . .

and the mushroom and brioche tarts--I wonder if you could bake those till set (maybe at 300º or so) and freeze. Then a person could have delicious savory tarts at any time. (and I, at least, could not eat too many for too many days!)

 
Marilyn, Spectacular......have you seen Canadian Baker Marcy Goldman's Babka recipes

I am attaching a wonderful article by her.....the first Babka she makes is her version, of Chceskie's Bakery, with tips from the owner of the bakery herself. The Babka does not require a rise and it will surprise you.....I want to try this myself.....Enjoy the article.

https://medium.com/@marcygoldman/babka-or-bust-32b0eba7f090

 
Marilyn, kudos on the beautiful Bapka. I used to make it and know what a labor intensive

project it is. Worth it though. Would you share the recipe for the Mushroom Tarts? They look wonderful and I have some mushrooms in the fridge that need using. Thanks and Happy New Year. You still have an invitation here if you come to Raleigh. No fee B&B smileys/smile.gif)

 
well, thank you for the invite, Janet. Same here if you're in the Asheville area (I'm

closer to the Smoky Mts...about 30 miles west of Asheville.

I had posted the Mushroom tart recipe earlier by linking the Amazon book page. Recipe goes over three pages...and that assumes you have already made the Master Brioche recipe. So here it is again. I loved how oven baking reduced the liquid that always exudes from mushrooms.

https://finerkitchens.com/swap/forum1/269832_Here_is_an_online_version_of_the_finished_pastry_I_made_Mushroom_and_Thyme_Br

 
Here is an image of the Master Brioche dough. I followed the recipe exactly using

a scale and on the second version, I had to add an extra 2.5 TBL of AP flour. It was perfect after that. It had been raining here for a few days so that may have affected the second batch.

I also converted the Hi-Gluten flour step to avoid using a scale:

For 300 grams of Hi-Gluten flour, measure 2 CUPS of AP King Arthur flour. Remove 1 TBL and 1 TSP of AP flour. Add 1 TBL of Hodgson's Vital Pure Wheat Gluten. Whisk to combine.

My KA mixer did ALL the work. Takes about 35 minutes, then I just dumped the dough in a plastic tub, pressed plastic wrap on top of the dough, covered and left it in the refrigerator overnight. I used it up over 3 days.

 
Thank you, Gay. On my next attempt, I'll try her twist (ha!) of no rising step. I'm evaluating

mine against three chocolate babkas I've tasted: Trader Joe's in Asheville, Ess-a-Bagel in Manhattan and Reisman (a factory-produced version) sold at Giant Eagle in Squirrel Hill (suburb of Pittsburgh). Ego aside, mine beat out the first two, but not Reisman's. I'll pick up a few more loaves when I'm in Pittsburgh next week so I can continue the challenge. I suspect Reisman's may use the minimal rising time because it had MANY happy layers.

 
Oh baby, oh baby, oh baby!!!!! Must have babka!

Should be able to score some nearby! Thanks for the eye candy! Will diet after smileys/wink.gif Colleen

 
Would this dough work for sweet rolls? I am playing with a Sticky Bun recipe, and I realized

that the thing I don't care for is the "bready-ness" of the roll itself.

I think brioche texture is what I am looking for. Do you think this dough is sturdy enough for a cinnamon roll-type shape?

 
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