Tuesday With Dorie» we were making Nancy Silverton's brioche and pecan sticky buns from Baking With Julia.
I was impressed with how painting the dough with egg wash helped to hold the nuts into the layers, but there was not enough cinnamon or sugar for flavor--and believe it or not, it could have used butter combined with the sugar/cinnamon. All that butter in the dough did not impart flavor [maybe salted butter would have worked better] and the dough itself seemed flat in taste. I have half a recipe of the brioche left in the freezer and I plan to make a savory product at week's end--maybe the savory filling will make up for the flat taste of the dough itself.
Friday, May 11, 2012
French Fridays With Dorie. I did not use olives nor fresh rosemary, but the taste is still very good. Broken chunks would be wonderful spread with rillettes or paté and eaten with cornichons.