Like a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
I made these today and think they are scrumptious! This was my first time laminating bread and I think it turned out well. I thought it called for too much yeast but I think it’s a compensation for the cocoa and an enriched dough. I did have lots of melted butter an the bottom of my pan that the dough sat in while it baked and I don’t know if that’s the whole point or I did something wrong.Made the dough a couple weeks ago and baked the first batch of six today.
Looking forward to making the other two batches that are now in my freezer.That's a lot of steps and it's fussy, but I've never tried laminating before and it was very clear instructions which made it easy. The recipe calls for 375 for 30-35 minutes but at 20 minutes they were overcooked.
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