In summer, what does a baker bake? The kitchen is already sun-warmed. Bowls of fruit cover the counters where dough might otherwise be rolled out. The last of the chocolate chips were thrown onto yesterday's sundaes.
An answer comes in the form of this week's Tuesdays With Dorie recipe. Brioche is a dough that needs no rolling. All it requires is a warm room and a cold fridge. And it's the perfect vehicle for some of that fruit gathering "buggy" interest on the counters.
I've never made a brioche, even the word filled me with fear. There was nothing to worry about. This is as easy as a yeast dough gets, short of popping it all in the breadmaker.
It's not really plum season in Canada yet. We having been enjoying great apricots, so I used those along with some apricot jam I made a few weeks ago.
Mine didn't rise as much as I expected. The dough under the fruit was slightly mushy. I may have read "1/4 cup of jam" as 1/2 cup. I like jam, but in this case more wasn't better.
After reading all my fellow TWD bloggers' comments about other filling choices, I remade it again this morning with a simple chocolate, walnut and brown sugar topping. Now I can enjoy the true brioche taste - a little bread, a little cake.
Thanks to Denise of Chez Us for choosing this recipe!
Chez Us doesn't appear to have the recipe, but it can be found at Les gourmandises d'Isa. If you've never been there before, this is a great reason to visit a most beautiful blog.