Tuesdays with Dorie BWJ: Twice-Baked Brioche

September 15, 2015 at 5:52 pm | Posted in breakfast things, BWJ, groups, sweet things, sweet yeast breads, tuesdays with dorie | 6 Comments
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twice-baked brioche

After making the dough for Nancy Silverton’s Brioche Tart with White Secret Sauce, I had enough of it leftover for a brioche loaf to tuck into the freezer.  Twice-Baked Brioche, or bostock, is just the thing to make with extra brioche, especially if it’s a little stale.  It’s the brioche equivalent of an almond croissant.  Take slices of brioche, douse them in a orange flavored syrup, smear them with almond fangipane and sprinkle them with sliced almonds.  Then pop them in the oven until toasty brown.

With a cup of strong coffee in the morning or warm, with a little scoop of ice cream for dessert, this is really good…yup, really good.  Going on the repeat list.  I may even keep a little pot of frangipane in the freezer to have on hand whenever I crave bostock.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

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6 Comments »

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  1. Amazing color on your bostock. Can’t agree more that this belongs to the repeat list and it’s easier to make than almond croissant.

  2. Way easier than a croissant! I like the idea of tucking some extra almond cream in the freezer.

  3. Can’t wait to make this one! Yours looks delicious.

  4. My stand mixer isn’t quite heavy-duty enough for brioche, but this and the brioche tart are so on my radar. It’ll happen when I’m visiting my parents some time. Your bostock looks incredibly delicious!

  5. Wow! I really need to catch up on my cooking, this looks amazing, I love brioche 🙂

  6. Loving all your recipes!!


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