Macrina Bakery One Ups the Classic Brioche
There are lots of reasons to visit Seattle's Macrina Bakery, from its Lemon Sour Cherry Pound Cake to its Brown Sugar Shortbread Cookies, but lately I've been popping in for its rich, eggy brioches.
It's hard to believe anyone could improve upon the classic brioche, the sweet, yeasty bun that's on breakfast tables all over France. But Macrina has done just that.
Outfitted in a paper jacket and accessorized with pearl sugar, the simple brioche a tete has been given a makeover. But when it comes to brioches, like people, it's what's inside that really counts. Macrina thinks so too. That's why it has filled its classic French brioches with the Italian hazelnut spread, Nutella. The combination is irresistible!
If you don't have a Macrina in your neighborhood, pick up a jar of Nutella, and one up the classic brioche yourself.
--Tracy Schneider
dvd on September 24, 2009 at 02:44 AM
This recipe worked far better than I had anticipated. I am new to baking from 'scratch' and this recipe along with the tips from the blog helped me turn out two beautiful loaves of bread. Thanks a bunch!
Red Ribbon Bakeryq on November 17, 2009 at 07:31 PM
Hmmm.... looks so yummy! Wish I can also taste it. Anyway, I'll be looking forward to some interesting topics here, so I'll be sure to keep on coming back here. Thanks for sharing and Good luck.
-megan-