Wish I had a photo for y’all, but…they’re gone. I haven’t tried the brioche until now, and definitely found that it’s going to be a favorite around here. There were 12 beautiful buns when I took it out of the oven. And now… there’s a small bit of caramel on the plate where they were.
And I didn’t get one!
My question is: Due to unforeseen circumstances, I couldn’t give the dough the second rise like I wanted to. In fact, it only got about 20 minutes in the refrigerator before it had to be wrapped for the final rest. And, I only got about 8 hours in the fridge before I had to roll and raise.
And it was still wonderful. Or so I’m told.
But what were the consequences of my lack of time? And the next time, when I have time, what will be different? Texture? Taste?
Also, due to religious considerations, we have no rum in the house. And we don’t eat raisins. So to make the glaze, I put a tsp. of corn syrup in the butter and hot water. It worked quite nicely, but if there’s a better idea, I’d love to hear it. (And yes, I know there would be nothing but taste left after the rum had done it’s job…but I’m still not buying it just to make sticky buns!)
And, I also made bread today. I baked one loaf and put the other in the freezer. My question here is, when I defrost it later in the week to bake it, how is it going to taste? Any ideas for making it as wonderful as the loaf I just pulled out of the oven? (It looks just like the loaf in the picture! I’m so pleased.)
Anyway, next week it’s another brave attempt: any ideas? I’m up for a torte I think.