These vanilla bean sugar-dipped doughnuts are made from brioche - a soft enriched dough, full of butter and eggs. They are sweetly fragrant, wonderfully rich and (thanks to tangzhong) exceptionally airy and soft.
Light & Crispy Liège Waffles (with tangzhong – for a better homemade waffle!)
These Liège waffles are made with my lightest, fluffiest brioche dough (using the tangzhong method). They cook up buttery, light and airy on the inside, lightly crispy and chewy on the outside with crunchy "pops" of caramelized sugar. Although this recipe may not be very traditional, it is very good.
Soft and Airy Brioche (Tangzhong)
This Soft and Airy Brioche is a feathery-light enriched bread. It's full of eggs and butter, so it's rich in flavor and very soft. This recipe also uses tangzhong (a cooked slurry of flour and water) which boosts this bread's airiness, makes it extra pillowy and helps keep the bread fresh and soft for days.
Fluffy Brioche Wool Roll Loaf (tangzhong) with Praline Gianduja
Brioche Wool Roll Loaf filled with Praline Gianduja. Mmmm. This soft and fluffy brioche is feathery-light, yet rich with eggs and butter and then filled with a rich praline gianduja. What is praline gianduja? Think "Nutella" but with lovely notes of caramel. Oh my.