Chef Maggie at Sur La Table in Austin knocked it out of the park again with another dynamite baking class. For me, this class was even better than the last class since the class was smaller. It made it very easy to have conversations with her and really get hands on in making our bread.
This class was all about bread, Brioche bread to be exact. For Brioche dough to work really well, it has to be cold. Chef Maggie prepared the dough for us ahead of time so that we would be able to make the doughnuts, Brioche a Tete, and a chocolate Brioche bread.
First up, were the doughnuts and these were amazing! I liked the doughnut holes the best. We rolled out the dough, cut the donuts, let them rise and then got to fry them. Topped off with glaze, these bad boys hit the spot! If you are not into sweet sweet doughnuts, only glaze half the donut, or leave the glaze off, simply amazing!
The Chocolate Brioche bread was very interesting to make, if you have ever made homemade cinnamon rolls, then you can definitely make this. We smeared the Nutella Chocolate on the dough and then rolled it up. Not a Nutella Fan? Easy, switch it for something you do like, cinnamon and sugar, chocolate, you name it.
The dough can get really sticky, the key is to use flour when rolling out your dough, also make sure the dough stays cold. This is why it is important to prepare it a day ahead of time.
Last but not least, we got to make the dough! It is amazing how easy things can be when you are following a recipe and you have a great Chef that can show you tips and tricks along the way.
While I have participated in the baking classes, Sur La Table has cooking classes for date night, popular classes, and classes for kids and teens. Be sure to check them out if you are looking for a new experience!
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