All I can say is YUM! Here’s the recipe:
16 oz All-purpose flour
1 tps. salt
2 oz sugar
1 tbps. Active dry yeast
1/3 cup warm water
8 oz unsalted butter, room temperature
1. Place the flour, eggs, salt and sugar into the bowl of a mixer fitted with a dough hook. Stir the ingredients together.
2. Combine the yeast and water and add to the other ingredients.
3. Knead approximately 20 minutes on medium speed. The dough will be smooth, shiny and moist. It should not form a ball.
4. Slowly add the butter to the dough. Knead only until all the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover and let the dough ferment at room temperature until doubled.
5. Punch down the dough, cover tightly with plastic wrap and refrigerate overnight.
6. Portion and shape the chilled dough as desired. Place the shaped dough in well-greased pans and proof at room temperature until doubled.
7. Bake at 375 degrees until the brioche is a dark golden brown and sounds hollow. Bake about 25 minutes but note baking time will vary depending on the temperature of the dough and the size of the rolls or loaves being baked.
Variations: Raisin Brioche or Savory Cheese and Herb.
I love a good fried catfish. This catfish was seasoned with garlic salt, black pepper, lemon juice and coated in Wondra flour for a light and crispy finish. The catfish was fried for 8-10 minutes before being served over a seasoned and dressed bed of mixed greens.
These scallops were seasoned with garlic salt, black pepper and lemon juice. I seared the scallops in hot canola for about 4 minutes on each side. The fresh corn was seasoned with garlic salt and black pepper and cooked on the stove top with some butter for a few minutes.
I adore a good Tres Leche Cake. To take things to another level I made this one with coffee, 1/2 vanilla and almond extract and finished it off with whipped cream and garnished it with dark chocolate with caramel and sea salt. It was an absolute hit at my neighbor’s birthday party.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 1 1/2 cups cake flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1/3 cup oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup whole milk
- Cream Syrup for Soaking (see recipe below)
- Whipped Topping (see recipe below)
Sift and then combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
- 12 oz. evaporated milk
- 14 oz. sweetened condensed milk
- 1/2 cup heavy cream
- 1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.