Enriched breads have higher percentages of fat, sugar, milk, and eggs than lean breads. Lean breads consist of flour, water, salt, and yeast; small amounts of fat, milk, egg, and sugar are optional. The larger amounts of fat, protein, and sugar in enriched dough make the dough handle differently when you’re mixing and kneading it and make it behave differently when it rises and bakes. The extra sugar, counterintuitively, inhibits the activity of the yeast, so the rising time is longer.
We didn’t make the little têtes, just loaves.
Enriched dough is sticky and hard to handle. If you’re making individual portions, you squeeze the dough through your hands into the baking forms.
These were destined to become little babas. After they had cooled, we soaked them in simple syrup flavored with kirsch.
Then we decorated them with whipped cream and fresh berries.
Challah dough is also enriched. This is a little stiffer and can be handled more like traditional bread dough. Classically, challah is braided.
It looks very pretty when It’s baked.
The crumb is yellow from all the eggs and butter.
Kugelhopf, which can be spelled almost any way you want, is baked in a special mold. It contains raisins and almonds and is flavored with kirsch.
We turned some of the dough into pains aux raisins. You roll out the dough and spread it with pastry cream.
Then you sprinkle cinnamon and sugar over the pastry cream and raisins over that, then you roll up the dough.
You slice the roll of dough into buns and let them rise.
After they’ve baked, you brush apricot glaze over them.