Second, D1 finally got her provisional drivers license. I feel like it took her forever. Unlike me, D1 was in no rush to drive so didn't do much practicing until I actually made the road test appointment. In six months, if she remains in good standing as a driver, she'll be able to exchange her provisional license for the "real" one. It occurred to me that six months will be about the time of graduation. Yikes!
Third, D1 turned seventeen. My, how time flies. I'm getting old. Seems like it was just a few months ago that I was taking her to preschool.
Unlike last year, D1 didn't want a fancy party. Perhaps she realizes that she will be leaving Hilo within a year. I dunno. But she opted to celebrate her birthday with family. Mr. Dependable took her out to her favorite restaurant, and we will go out to her favorite Japanese restaurant for dinner later this week. Talk about having a good life!
Since I wasn't invited to the Mr. Dependable dinner (not that I'm grumbling because I'm NOT), I stayed home and made brioche. I was watching one of the Anthony Bourdain shows (Layover?), and when he walked past a bakery, the brioche caught my eye.
I'm really not big on French cooking. They use too much of the vile condiment, but the breads are a different story. I love the egg-y-ness of brioche and the citrus-infused dough. Mmmmmm. I saved some for the Ds to have for breakfast. . .since I'm so nice.
click on recipe title for printable recipe
1/3 c water
1/3 c butter
5 eggs, divided
3 1/2 c bread flour
1/2 c sugar
1 t salt
Zest of 1 orange or lemon
2 1/2 tsp yeast
1-2 tsp vegetable oil
2 tsp turbinado sugar, optional
Place water, butter, 4 eggs, bread flour, sugar and salt in the bread machine pan. Sprinkle zest over all. Make a small well in ingredients and add yeast. Set bread machine for dough cycle. Just before dough is done, pour vegetable oil into a large bowl. Coat bowl well (all except the area within an inch of the rim) with vegetable oil. Place dough in greased bowl, turning to coat dough evenly. Cover with plastic wrap and chill at least 4 hours. Grease eighteen 2 1/2" fluted tart pans (if not available, grease a baking sheet). Divide dough into 18 equal pieces (If not using tart pans, form each piece into a ball, place on prepared baking sheet, and follow rising, egg wash, and baking instructions). From each piece, remove 1/4 of dough. Shape larger portion into a round ball. Place in prepared tart pan. Roll smaller dough portion into a teardrop shape. Poke a hole in center of dough. Place small teardrop-shaped dough into indentation. Repeat for remaining 17 pieces of dough. Let rise 1 hour. Preheat oven to 350 degrees. While oven is preheating, beat remaining egg well and brush over dough balls. Sprinkle turbinado sugar. Bake for 20 minutes or until golden brown. Remove from tart pans immediately.