I was so excited to see this recipe and with great
excitement I couldn’t wait to get started.
Probably because it consisted of two of my favorite things, Brioche and
Dulce de Leche, Yummo! I’m not much of a
baker but I figured I could handle it.
I began by proofing the yeast, but it never activated. I don’t think the butter and milk mixture was
warm enough. There was no reference made
regarding the temperature of the milk mixture, but I know from past bread
making experience that it should be about 114 degrees. So I
tried again. The yeast proofed this
time, and then I added the rest of the ingredients. I placed the dough into a bowl and popped it
into the frig overnight. Next morning,
nothing, it didn’t rise. Hmmm. I tried the whole process a third time. This time I put the dough into the oven
(turned off) for several hours. The
dough didn’t double but it did increase in size. So I kneaded it and rolled it out, and loaded
it up with the dulce de leche, apples and hazelnuts, rolled into a log and
sliced into 2” pieces then covered it and placed them back into the oven to
rise again. 5 hours later they still
hadn’t risen….. What the heck!!! I
decided to bake them off anyway just to see what would happen. They were dense and not light and buttery as
they should have been. I followed the
directions to the letter. Could it be my
altitude of almost 5000’?? Or the recipe? Or both? I don’t know but I was so
disappointed. So for now I’m moving on
and perhaps come back to this recipe at a later date.
Side note: I text my daughter who is currently attending The
Cordon Bleu in Portland for a little feedback.
She spoke with her Chef and it was suggested I try instant yeast and bread
flour next time.
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