Oops. I stacked this upside down.
I did this wrong. The idea is tie a knot then tuck the ends into the center, one from underneath and the other from the top. I guess you can flip it and do the same motion on both sides.
The dough is a brioche. Fortified with milk, egg, and butter. Hard to go wrong with that combo. Except forget the salt which I did for the millionth time. So, salt on the surface and a little more when the roll is sliced open.
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