Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Sunday, January 8, 2012

Yeasty Bubbles for 2012

2012 bells ring in with "Bubble-Top Brioches" for French Fridays with Dorie and our cooking projects from her book, Around My French Table. What better way to ring in the new year than with bubbles?  How appropriate.

Magical Yeast
When I read how the dough should look and act in the mixer, I knew I was headed for success:
This is, as Dorie describes, my shaggy, fairly dry mass of yeast moistened in warm milk and water and a dry mixture of flour and salt

Beaten eggs going in, one at a time.

Now it gets interesting: A STICK AND A HALF OF BUTTER going in a little at a time, beating until the dough starts pulling away from the sides of the bowl.

After about 10 minutes, the dough begins to climb up the dough hook, just like Dorie said it would. 
Dough-in-a-Bowl
Weird Science!
After a few rounds of slapping and rising, the lovely dough gets to rest overnight in the refrigerator.  Sounds like torture, but I swear yeast are plants and have no feelings.

Day 2, the magic continues...
The chilled dough is divided to make 12 rolls. Each piece is divided and made into 3 balls. They rise to fill the muffin cups:


Once brushed with an egg/water mixture the rolls are baked and eaten. That's it!



Okay, that's not "it". Prepare to drool...




I'm very sorry but Smellavision hasn't been invented yet...
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8 comments:

  1. AdrianaJanuary 8, 2012 at 1:20 PM

    I laughed out loud at " yeast are plants and have no feelings". How hilarious! Drool I did... makes me want to head for the freezer to fish out some of mine.

    ReplyDelete
  2. Cher RockwellJanuary 8, 2012 at 2:57 PM

    I couldn't bring myself to slap the dough - it just seemed mean :-)
    Yeast bubble rock, man. Totally rock!
    Have a great week.

    ReplyDelete
  3. NanaJanuary 8, 2012 at 3:59 PM

    The texture of your brioche looks so good. I really enjoyed making these
    and Hubby could not wait for them to come out of the oven. The aroma
    was fantastic. Tricia and I will be revisiting this recipe again that's
    for sure. Great photos.

    ReplyDelete
  4. UnknownJanuary 9, 2012 at 7:29 AM

    If I were technically savvy I would invent Smellavision! Think what it would do for the food blog community! You're rolls look lovely and soft. I'll be making these again and again!

    ReplyDelete
  5. UnknownJanuary 10, 2012 at 5:25 PM

    I know what you mean about the smellavision,lol!
    Your brioche rolls look just perfect.

    ReplyDelete
  6. tricia s.January 11, 2012 at 7:29 PM

    Great process photos- wish I had these BEFORE I made them :) And Nana and I were LOL at your "the bomb" comment- too funny !! Yup - these were a keeper for sure. Did not expect these to be quite as insanely good as they were. Smellivision definitely necessary. Perhaps we have a new scent for "Yankee Candle" ?? :)

    ReplyDelete
  7. ChristyJanuary 11, 2012 at 9:54 PM

    Sure was fun reading your post and loved the photos! I'm definitely reliving Brioche through your post!

    ReplyDelete
  8. KathyJanuary 16, 2012 at 5:25 PM

    Your brioche looks fantastic! Lovely photos that capture exactly the way the dough should look...nice job!

    ReplyDelete

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