It's been a sweet, rich week. Our HBinFive assignments involved three recipes using brioche dough of our choice.
I chose Whole Wheat Brioche dough. My dough was a little light on the whole wheat because I didn't check my pantry supplies until I was ready to mix my ingredients together. I substituted half the white whole wheat flour called for with bread flour. In the end I really liked this ratio, and might consider doing it again.
Not knowing if I should decrease the vital wheat gluten, I put in the full amount. My dough rose all the way to the top of my bucket! There seemed to be no problems in baking, however.
First I made the Honey Caramel Sticky Nut Buns, which were incredibly good. Again, not planning ahead, I realized that I had used nearly all my honey for the dough itself, so I used all brown sugar in the filling. To keep this recipe daughter-friendly, I omitted the nuts and raisins, and used 1 cup of cinnamon chips sprinkled over the brown sugar-butter filling.
These sticky buns were so buttery, sugary and cinnamon-y. The chips melted and fused with the spreadable filling. These are dangerous to have around! I could barely keep my hands away.
The Pear Tarte Tatin was a surprise. It came together in a way I didn't expect. The caramel was very juicy after I baked the tart and flipped it out of the pan. I expected the crust to be soggy because of this, but it wasn't. I found this tart to be delicious--and good for breakfast, too.
I was a little frustrated, however, with the recipe which called to roll out 1/2 pound of dough to fit over the pan before baking to make the crust. I did this and then realized that it was not enough dough. I started over using a pound of dough, which was more than enough, but I tucked the extra over like the photos demonstrated. Fortunately I still had plenty of dough, or I would have been mad!
With my final dough, I decided to use my brioche pan and make a loaf. No photo to show as we dove right into it this morning for breakfast!