November 22, 2009 - 9:14am
Brioche question
I am trying PR's brioche recipe today. After making the panettone a couple of weeks ago it occurred to me that the dough is very similar- although the panettone used a sourdough starter. I was thinking (always a dangerous thing) that perhaps I can add a bit more sugar to the brioche dough and add the liqueured-up fruits and have a quasi-panettone. I loved the panettone made the traditional way but if I am to give them as gifts I need a speedier way to produce them. Any thoughts? Am I heading for disaster?Will the alcohol in the fruit (and the mix has been mascerating for 2 weeks and is VERY drunk by now) destroy the dough?
Amaz the Undaunted