The recipe begins with a Brioche dough, a sweet flaky bread pastry. I was unfamiliar with this bread and the technique of folding the butter into the dough. I didn't take many pictures of the process, because, well, it wasn't pretty. I think I added about 1/2c more flour during the time I was supposed to hear the "slapping" of the dough. It would slap the sides of the bowl as soon as I added the flour and then it would stop?
This recipe is also not quick. The dough has 2 rises, one of which should be overnight, and the buns need time to rest, freeze and rise again. Goodness these buns are high maintenance!
And My Critic says: WHEN are they going to be done?! Haha, finally he got to taste and of course says he prefers a cinnamon roll. UGH - I'm so tempted to whip out Pillsbury next time for him. I don't know if I'd make these again, but I'm glad I did. I still have one log of dough to use for house guests.
Was anyone brave enough to calculate the calories?
Well, I'm leaving this week with a HUGE appreciation for anyone that makes these from scratch. And if I haven't talked you out of making them, jump over to Eat Drink Man Woman Dogs Cat by Lynn and Cookies on Friday by Nicole for the recipes.