#44: Brioche The Final Frontier
44 Things That Spark Joy a.k.a. Sh*t That Makes Me Happy:
#44: Brioche The Final Frontier
It started with a recipe. It will end with a recipe.
Just a little over a year ago when I turned 44, I embarked on a little mission to share 44 things that have sparked joy for me during the past year. Looking back I am realizing that a good percentage of the things I shared were food, beverage and recipe related. But hey, I love food so it’s only fitting that I end this great mission of mine with none other than a recipe.
I can’t remember why I sought out a recipe for brioche to begin with. I think it all started when I dined at Skillet Diner in Capital Hill in Seattle. This great brunch spot was introduced to me by a friend. She and I would meet here on a semi-annual or quarterly basis for a big download. Her maiden name is the same as my married name we always joke that we are “cousins.” Although this friend started out as my esthetician 13 years ago, we quickly realized through our chats over pots of wax and skin care products being slathered on my face that we shared a lot of commonalities. Thus, a friendship was formed. The Skillet Diner has a daily standing item on their brunch menu called the Mike’s Scramble. The contents of the scramble sometimes vary but the basic idea remains the same and it’s my go to item to order. It’s a veggie scramble served with a thick slice of brioche and either potatoes or salad. It’s delicious. They also serve Cafe Vita cold brew at Skillet. If you have been paying attention at all, you know I LOVE a good cold brew. Together these items make the perfect brunch in my eyes.
Missing this breakfast combo when things shut down in the world at the beginning of Covid, I sought out a recipe for homemade brioche. I found a recipe on Pinterest and tried it. What I found was perfection. Although Skillet produces a good brioche, there is nothing like fresh, warm brioche out of the oven. I have made many bread and dough related items over the years and had many failures along the way. Anything with yeast can be tricky and the Pacific Northwest climate sometimes just screws you over for no reason other than it can. Some doughs are more forgiving than others but I have found that this brioche dough was by far the most forgiving. Thick, eggy, buttery, creamy and stretchy… it came out of my Kitchen Aid mixer the first time already looking perfect. Upon cooking this dough into a loaf… gosh where do I even begin? Lite, flaky, soft, warm… I found heaven in a slice of bread.
Leveling this concept up one more notch, I started making brioche at home to accompany my daily scramble and home brewed cold brew. This combination of homemade goods is what another dear friend calls the “baller brunch.” This is what dreams are made of… at least when it comes to brunch! When I introduced this bread recipe to the boys, there was no turning back. Our kids enjoy all breakfast foods and it is hands down their favorite meal of the day. We often have breakfast for dinner and I think Larry alone would live on eggs and breakfast pastries if I let him. But when I started making this brioche at home, it was a religious experience for them and they fell in love immediately. Like two spoiled Parisian kids, they often scream for more brioche and gobble it up at an alarming rate. I mean what American kids scream for fresh brioche? These two… I tell ya. I also started sharing the brioche with the masses. Everyone loved it. Everyone’s eyes were rolling back in their head. I made it in braided loaves, mini buns, filled with almond paste, in Christmas tree and pumpkin shapes at the holidays, as french toast when it’s left over and the list goes on. It’s all good. Never a complaint.
So today I share this with all of you. Again, this is not an original recipe of mine but just one that I found and love. I hope you do too.
Thank you for joining me on this journey. Mangiamo! Let’s eat!