Les brioches

I don't know why I said I'd make brioches for the annual end-of-year get together. Could it be I was inspired by the quiches and the whole idea of picnicking in the garden? It might have been the beautiful view of Matka or very likely an impromptu decision.

A whole afternoon spent kneading and baking with some quality rest intermezzi in between. I love recipes that require 3 hours proof time and an additional hour before baking. At first it seems a lot, but in fact it buys you a lot of time. The initial dough preparation took a total of 20minutes, kneading included, then it was 3 hours of afternoon nap. What followed was another 15 minutes of shaping the brioches and prepping them for baking. Another hour of proofing and enough time to tidy up and for a nice cup of tea.

After 20min at 200C they were done, the kitchen was tidy and I was ready to go to a concert.

As for how they taste... We'll find that out tomorrow under the shade of the apple tree in Matka.