It's the end of the semester, which means it's the time when the essays are piling up, tests are looming, and students are experiencing nervous breakdowns. So what do I do? I make brioche. I've made brioche several times, using La Tartine Gourmande and Tartelette's recipes, but the results have never quite compared to the wonderful, golden cloud of butter and eggs that I tasted in Paris - that is, until I discovered Dorie Greenspan, whom I place aside David Lebovitz, Alice Waters, and Julia Child in the pantheon of my culinary heroes.
Greenspan's philosophy is pretty much the same as Tartelette's (let the stand mixer do all the work), but the ratio of butter and eggs and flour is just right for me. And it doesn't get much better than delicious bread that doesn't need any kneading. That's right. Pun very much intended. It's a great weekday bread too: simply leave the butter and eggs out overnight or in the morning before you leave for school, work, Antarctica, what have you, make the dough that evening, chill overnight, and bake the next morning. Slather on some jam or Nutella, or savor its simple goodness on its own. Easy peasy.
You can find my step-by-step photo-illustrated recipe at Food for Thought, my other food blog for Austin's TRIBEZA Magazine. Until then, I leave you with yet another terrible baking pun:
Why did the baker rob the bank? Because he kneaded the dough.
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