Faux–laminated maple sugar brioche rolls from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 295) by Erin Jeanne McDowell

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Notes about this recipe

  • pie4u on October 14, 2020

    I just finished making these with a slight variation. I added freshly ground cardamom along with the called for maple sugar between the layers. They are delicious! I do think this book would have benefited from a more thorough proofreading/editing process. I have found this in other recipes as well but for this one the issues are 1) For the brioche dough, the recipe says to add the butter 1 tablespoon at at time, and suggests that the entire process will take 3 minutes this is gross underestimate. Don't get discouraged. 2) For the rolls the instructions in Step 6 say to "Cover the pan with greased plastic wrap and let the rolls rise until they appear puffy, 30 to 45 minutes". Step 8 says "Sprinkle the chilled rolls with more maple sugar if desired." It appears that the 30-45 minute proof is meant to occur in the refrigerator, but there isn't an explicit instruction to do so. Next time I would actually just proof at room temp and keep an eye on them. These are worth the effort!

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