Not on Diet

Because today's feature is brioche. Those who watch My Kitchen Rules will notice one of the judges- Manu, is French. His criticism of dishes is usually one of two things: Not enough sauce/non existing sauce/ not good enough sauce, and/or not enough butter/ cream. We all know French chefs love their sauces and their butter. Look at French Iron Chef, Sakai- his dishes tend to be simple, but always accompanied by a rich buttery or creamy sauce. Julia Child loves her butter too.

Which I can totally understand. I was shocked to discover FL's home has no butter.

From baKEE

Brioche consists of high amounts of egg and butter, creating a crumbly and rich texture, made the same way as most breads.

Yeast into water, wait a few minutes. Sugar into milk, dissolve. Flour (I would have used plain flour if I had my way because I never buy special flour, and this 00 flour just sounds weird to me. It's for making pasta and bread usually, medium high protein) and egg with the yeast/water, dough hook it through a couple of minutes before adding the milk in a steady stream while kneading (assuming you have a kitchen mixer, which I don't cos I'm poor, so I go over to other people's places to make stuff- they tend to have it), and then slowly add the butter and knead till you get a beautiful dough.

From baKEE

Then it's all about waiting a couple of hours.

Meanwhile....

From baKEE

No surprise, I can't be bothered with the heating the cream and then chopping the chocolate into fine pieces etc etc. Microwave that!

From baKEE

Roll it up, pan it, and oven it. 180 degrees till you think it's done... 45 mins or so?

That was a guestimate. Yep, that's a word. I do like my portmanteaus. Learnt a new word? You're welcome.

Unfortunately, since I didn't make this broiche in my own home, I didn't have any leftovers, but the best thing to do with leftover brioche or croissants or any type of bread with high butter content for that matter, is to make a pudding. Cube the bread, pour over cream, egg, milk, sugar and chocolate... maybe if I ever make brioche again and have left over, there'll be a separate entry for brioche pudding. Or if I ever have excess croissant. Which is never going to happen.