I have just been reading about ‘Fat Head’ Dough/Pastry, for those following a Keto diet.
It sounds very complicated, but, apparently, the magic still happens.
Carinthia. xx
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Brioche rolls on cooling rack
They smell good
A small brioche loaf is in the oven
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I could do those some serious damage! Yumski!
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I can report that my attempt at brioche tasted rather good
I will do that recipe again
With my own notes and ideas leavening the mix
Like ensuring the butter is at the temperature of the living room ie nice and soft so it mixes in smoothly rather than in a touch lumpy
I am surprised that a dough with a mix of milk butter and eggs using fresh yeast came out so light and full of flavour
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I’m not, Twellsy, TBH
When you enrich an dough with butter, it becomes ‘cakey’ IMO.
When you enrich it with butter and eggs, then it izzan different beast, & becomes fluffy & ‘pillowy’. Again just my opinion.
I always think that Yorkshire puddings are one step away from dough.
The Embuggerage is that, next time, they won’t/may not be the same.
Delighted that they worked.
Even more delighted that they were savoury…
Carinthia. xx
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Sharpens elbows…
That looks fabulous, Dahlink.
Carinthia. xx
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….seedy? 
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Any chance of a wee bit?
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You may have the soft centre, after I have had me crusts. 
Carinthia. xx
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It’s quite a crunchy soft centre…
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Perfick!
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It’s not bad at all. If ‘artisanal’ means ‘leaves bits of stuff stuck in yer teef’ then yes, it’s artisanal 
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What I have heard referred to as “shitwell bread.”
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Looks good.
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Coo-er! Splendid!
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The filling was ground almonds creamed coconut sultanas and coriander zuzzed in the small blender
It was a good mixture for peshwari naan
Have I mentioned that I love my new recipe book?
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Yum.
Does it have a recipe for Keema naan (a serious weakness of mine)?
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