vs
for providing the bare minimum of direction, this king cake recipe fails:
1) roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. let dough rest.
for...how long exactly?
2) Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes.
wait.
no second rise?
really?
because i think it needs another rise before going in the oven...
no? ok. we'll see what it looks like after we "let rest for 30 minutes".
maybe magic will happen.
nothing changed after 30 minutes & we don't care what the recipe says, we're giving it a rise.
3 hours later...
3) Bake 45 minutes to 1 hour, or until cake is well risen and golden.
we are baking at...what temperature?
anyone?
it wasn't a complete waste. i'd split the dough into 2 halves & while the coffee cake was burnt beyond recognition from random guessing at baking temperature & time, the second half of the dough saw a temperature/time drop & became soft, goldeny mini loaves.
i'm not messing around next time. i'm going to do the classic brioche from this book
which is what i should have done in the first place.
also, Mr. Reinhart has a blog.
this is excellent!
