Thursday, May 7, 2009

Lemon Poppyseed Almond Brioche "Bostock"

I have been reading through Artisan Bread In 5 Minutes A Day for a few weeks now, and I just love the book. The concept of minimal input for maximum output is just great. My husband and children love having fresh bread at almost every dinner, and I love trying different ways to vent the bread. I am planning on using the next batch of dough to teach my two oldest how to mix the dough and how to shape the dough when it's ready to be baked. It's so easy they really can do it, and I know they will be happy to help with the meals a little more.

So anyway, as well as reading the book (which you really must buy), I have been following their website. There have been some very good ideas of how to make variations of their doughs, with different recipes using already made bread, as well as variations on the doughs themselves. The most recent one was a recipe for a Lemon Poppyseed Brioche dough, which was used to make little "muffins". It didn't turn out too bad, but I'm a muffin girl when it comes to lemon poppyseed, so it seemed a bit odd to me. It tasted good, don't get me wrong, but the texture just didn't seem right with the flavor.

So, I remembered reading in the book about an Almond Brioche "Bostock". Looking through the book, I found it. A simple brioche dough (which in this book, really is simple), rolled up with an almond cream, cut up like cinnamon rolls, topped with more almonds, and baked. I even found this example while searching for an image of what Bostock should look like, and it looks very tasty.

Now, onto today. I have a bucket of Lemon Poppyseed Brioche dough that needs to be used, and no immediate desire to make more "muffins". Enter Lemon Poppyseed Almond Brioche "Bostock". Using the dough from this variation on the website, filling it with the almond cream, changing everything from orange to lemon, I hope will produce something tasty and pretty.

I will be making this recipe today, and posting it this afternoon.