If you saw my Thanksgiving for Two post, you know that Eric and I spent Thanksgiving without our families this year. I knew it would be tough, which is why I really wanted to do something special on Thanksgiving Day. I usually make yeast rolls for Thanksgiving, but I decided to go a different route this year. Since the stuffing recipe called for a loaf of brioche, I figured why not make the brioche from scratch and use half for the stuffing and half for rolls. Since getting Dorie Greenspan’s newest book (the day it came out, thanks to Eric), Around my French Table, I’ve been wanting to make these brioches. I can tell you without a doubt that I will not be waiting for another special occasion to make them again.
Brioche is a rich egg bread. It’s intensely buttery, so much so that you won’t even need any to spread over it. The inside is incredibly soft, while the outside has a lovely golden crust. Eric and I both agreed that these are the best rolls I’ve ever made. The way they smelled was simply magical, and we both loved how springy they were when pulled apart. Had anyone else been in the kitchen with us, I’m quite certain they would have laughed at the ‘oohing’ sounds we made upon taking our first bites. We had to move these away from us while we finished cooking for fear we would finish them off before they made it to the table. We had just enough left over to make french toast the next morning, and it was by far the best french toast I’ve ever eaten (another recipe from Dorie’s book). I’ll be making the brioches and the french toast again soon.