Cross your fingers. I found a chunk of brioche dough in the freezer. Freezing brioche dough does not seem to work for me. Patricia Wells, author of the Paris Cookbook, a cookbook I depend on for my brioche recipe, says you can freeze the dough for a month. My response is sure, you can freeze it, but don't expect it to rise.
Freezing finished brioche works much better.
But I regress... This brioche dough was from July. One of my best batches ever. Wells claims the dough can be frozen a month. It's been two. So I thawed the dough in the fridge, as directed, and plopped it in large balls in my pyrex dish (totally expecting them not to rise).
Now, I had my daughter slice some butter, about a pat for each ball. I took my chocolate crumb topping leftover from the chocolate almond streusel muffins and rolled each brioche ball in the topping and set it on top of the pat of butter.
My hope is that the very sticky brioche dough will keep hold of those crumbs that refused to stick to my muffins last week.
The problem is: I have no idea if bread and crumb topping *go.* We'll see.
That's why I say fingers crossed.
Recipe for the muffins and the original brioche can be found via the links.
Note: Hub and I loved them. Child preferred without crunchies.
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