I can scarcely believe it.
Could it really be this simple
the second time around?
It was a snap
compared to the Panettone.
I kept flipping pages back and forth, reading over and over again,
certain I'd left out major steps.
And quite certain I killed the dough during the
It was so hard; seeing the beautiful dough magically
emerge from the proofing sauna, all puffy and gorgeous,
only to be felled down in its glorious prime.
But the moment the oven door is opened and this emerges,
it is all worth it.
The mixing, the proofing, the warm rise, the cool rise,
the overnight rise.
The folding, the turning, the wrapping, the waiting.
Because it can be turned into this;
warm brioche coffee ice cream sandwiches.
glorious French toast.
It isn't difficult, this brioche. It just takes a bit of concentration.
And blind faith that it will all turn out in the end.