7 Comments

Love both of these posts, Nicola! I love a good food processor dough (though I don’t relish the cleanup of this one), and how it shows how there are a million ways to make a dough, even brioche, which has a reputation of being fussy and exacting. I’ve got eleventy different brioche formulas myself, and all work great!

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Eleventy is the best number. The clean up is so bleak isn't it? BUT i prefer to do the short mix but then the longer clean up? Am i weird?

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short mix == you can let the dough ferment while you are cleaning up, and you can fill the food processor bowl with warm/hot water and dunk the cutting blade/all the other utensils that need cleaning in it, let it soak, and it all washes off really easy after it has sat for 15mins or so, or at least that's what I do for mine :-)

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I can see that, and maybe, but weird is good!

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These are SO good. So light! The food processor is an absolute revelation. The only challenging bit was figuring out how poofy was poofy enough in the final prove. Cooked half that turned out had little air spaces inside (was hungry, they were yummy no matter!), by the time those were cooked and eaten, did the second lot and they turned out perfectly. They were beautful topped with heaps of icing sugar and raspberry jam on the side.

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I made these and filled with pumpkin & ricotta cream, so good! However, smoke was pouring out of my processor within 2 minutes, I don’t think it liked it! It’s quite old. Would it work in a vitamix blender? My only hesitation is that it might be impossible to get the dough out!

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Hi Nicola, I’ve been playing around with brioche donuts all week so (once again!) your newsletter was perfectly timed! Quick question: do you recommend covering the donuts for the second proof with Saran (cling film) or leaving them uncovered? Thanks!!

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