Thanksgiving Baking

While my amazing chef of a husband is preparing the turkey and sides, I was busy doing all the baking for our Thanksgiving meal. For a family of five we had enough pie to last us for a few weeks. We enjoyed a homemade apple pie, pumpkin pie and I also made brioche rolls to have with our feast. I was thoroughly enjoying fall baking in our brand new kitchen even though it was more than we needed.

For the apple pie, I much prefer a crumble topping.  Can't decide between apple pie and apple crumble - make an apple crumble pie!

Recipe for Apple Crumble Pie Topping:

3/4 C. all-purpose flour

3/4 cup old fashioned oats

1 1/2 t. ground cinnamon

1/3 C. brown sugar

1/2 cup cold unsalted butter

Mix together the ingredients until combined and crumbly and cover the top of the apples.

I used the Ina Garten mini brioche roll recipe and it was fairly foolproof to make. I could not find my brioche tins anywhere, so I made three small balls of dough to place in each muffin tin. to make the three clover rolls and they turned out quite nice. I had enough brioche to make a few mini loaves and used the extra to make brioche french toast the next morning.

Buttery Brioche

I've always liked the flavor and look of brioche and love brioche french toast. I even just like the word and "brioche" is just such fun to say. It's said to be one of the most difficult breads to make and while it takes a while for the dough to rise and it's more work to shape the different loaves, it's not too difficult. I happened to have some of the pretty fluted molds that I've never used, so along with a guide from Fine Cooking magazine and a little time on my hands, I tackled brioche.

It is a very buttery bread with a 1/2 pound of butter. What seemed like a greasy mess while I was mixing it turned out to be a beautiful smooth and elastic dough.

After mixing all the ingredients together in the mixer, you had to knead and fold it a few times before forming it into a perfect ball to prepare it for rising.

First I let it rise at room temperature in a bowl for about an hour.

Then, I put it in the refrigerator to rise overnight, which the guide indicated would provide the best flavor.

While I let the dough come to room temperature the next day, I buttered the pretty brioche molds.

When the dough was warm, I cut the dough into sixteen (almost) equal pieces and weighed them out to try to get them as consistent in size as possible.

I first formed the dough for the small brioche tins to make brioche rolls, but I only had three of these molds. They weren't perfect, but I thought they looked quite pretty for my first try.

I then rolled out the other pieces for the large brioche mold.

I still had some dough, so I made a few little loaves as well.

Now that they were all together, it was time for them to rise again for about an hour.

After they had their final rising, I brushed on an egg wash and they were ready to bake. They only needed to bake for about 20 minutes and turned out a lovely golden brown.

We enjoyed the rolls for breakfast with jam and Audrey was calling them "cupcakes."

The loaves turned out nice as well and I made french toast for breakfast another morning. I think I'll use the large brioche mold for dinner parties for a pretty arrangement of dinner rolls that people can pluck off. This was well worth the time and has multiple uses. It would be great in a bread pudding or to use for stuffing as well.