Christmas
Brioches, with a nod towards Christmas
Popular on Food52
4 Reviews
aargersi
November 18, 2014
These look wonderful but I have questions! 1) what is Italian Mixed Peel? 2) as I read it, you wind up with 28 balls of dough - Two sets of 14? How do those come together into 14 brioches, am I safe in assuming you have a 14 cup pan and your are putting 2 dough balls into each? And if I only have a 12 cup muffin tin should I just do the math accordingly on the dough break-out?
Ginger
November 18, 2014
Thank you for taking the time - it's quite a challenge to try and 'internationalise' the ingredients! 'Italian mixed peel' in England describes a mix of candied lemon and orange peel, with some mixes including candied lime, too. I have individual brioche tins and found 14 the best number, but if you have a 12-cup pan I am sure it will work, too. I made little brioches 'à tête', the ones with a little head - hence the mathematical challenge! Thank you so much for your helpful comments! I clearly have to work on the clarity of my instructions!
aargersi
November 19, 2014
Ah - got it! Thanks for clarifying! I want to try these for sure. Oh and I see that you have the much coveted egg coddler with feet too (the jam holder) did you order from this site? Every Food 52-er wants them!!!
Ginger
November 19, 2014
Funnily enough I got them in Germany ... they are so adorable, and not just for eggs! The brioches are delicious si I hope you'll like them, too.
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