As I have confessed in the past I love using holiday weekends to bake with Sydney. We do take time to enjoy the bright warm Colorado sun, and as Coloradans we also hike, bike, run, and walk..as I tell Sydney idleness is a BAD word.
I just could not pass this flower in our garden
When we arrived back to the kitchen, home, we started on some ganache fillings. Since they take about 2 hours before use.
While the silky ganache hung out, we began to prepare a sponge for brioche dough. The Ganache is for another pastry we were also baking, I will talk about the ganache and what it is used for in another blog. But here is a sneak preview
I forgot to mention we were planning a BBQ for friends on Sunday July 4th.
The preparation
More preparation
Sydney begins to warm the milk for the yeast and measures the amount of yeast needed.
She is always so accurate, luckily.
Once the milk has reached the perfect temperature I added it to the yeast that was waiting in my standing mixer bowl. Swished the warm milk with the yeast to activate it, add an egg and some flour. Now we let the sponge rest and swell.
The sponge with a layer of flour
The rested sponge swelled and ready for more ingredients
The bowl has been placed back on the mixer and in need
of the dough hook.
The sponge will now be turned into a wondrous sticky smooth dough, but it is not a true brioche without butter. I must admit I order real french beurre (butter). We have found there is a significant difference in texture, taste, and smell. In an article, posted on January 1st, 2001, The New York Times goes into great detail on why: "Butter With a Pedigree. Ah, the French."New York Times. If you have a chance it is well worth reading.
French Beurre
Dough is now ready for the butter!
The silky magnificent beurre (butter) has been added, the dough has been "slapped" around enough to feel smooth and look silky, now I will hand knead the dough for a few more minutes, transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let rise in a proofer (a warm room will work too) until doubled in size, between 2 to 2 1/2 hours.
The first rise in my proofer
Once the dough had risen and doubled in size, Sydney removed the brioche dough from the proofer, remove the plastic film, and gently deflated it. She then cover the brioche dough inside the bowl with move plastic film and put it back in the refrigerator over night. I checked the dough after an 1 1/2 and found it had risen to the top of bowl so I deflated it one more time, by the next afternoon it was ready to be used as the cinnamon roll dough.
Preparing for the first phase in making
cinnamon rolls
The Cinnamon roll ready to go in the freezer
for later use.
Tomorrow the cinnamon rolls will be ready to rise again, baked, and GLAZED by Sydney.
Proofing to the right size.
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