"brioche" dough.

testing the king cake recipe.

it rose, it got patted down & now it chills overnight.

tomorrow - roll & bake.

"brioche" because it's not really a brioche dough.

more like brioche-esque.

it's a lovely yellow from the egg yolks.

mid-knead, it was elastic, but not very smooth & i realized i didn't remember anything from bread school about how brioche dough is supposed to look. i googled furiously until i found a couple of mentions to hurl the dough against the work surface as you give it a turn. this i remember from bread school because it was a lot of fun.

so i threw it against the counter for 10 minutes, but i'm not sure it was enough.

recipe test.