Since quite a lot people already responded to my post about the brioche dough that didn’t turn out the way I expected yesterday here’s the final result.
I baked the small brioche for about 20 minutes at 160°C and the larger one for about 40 minutes. I honestly couldn’t wait to tear into it and see what it looked like inside so I cut into it while it was still warm.
Thank you all so much for the comments and advice. Despite everything, it actually doesn’t feel heavy at all when eating it. It’s very brioche-y, buttery and reallyyyy enjoyable 😁
Thanks again to everyone for all comments and advice <3.
by kompir_neptune
6 Comments
Glad you baked it , i would’ve too, i hate throwing away ingredients.
Where is the original post?
Looks marvelously delicious!!
It looks tasty. I’m glad you didn’t give up on it.
She’s a beaut! Fresh eggs give it such a great color.
The worst thing people learn from the internet is that if they fail, they’ve failed.
We baked and ate an under-risen sourdough last night. It was still bread fresh out the oven.