Here’s a recap of all the great recipes we tried out for Easter this year!
Braided Brioche Bread
We didn’t bake a traditional challah, but we did braid a brioche (eggs and butter) bread recipe into a traditional challah shape. The recipe is from The Bread Bible by Rose Levy Beranbaum. Dave made a test loaf (unbraided) the previous week that included the optional egg glaze. We found that the glaze darked way too much which effected the bread’s appearance and taste in an unappealing way so we left it off on our Easter version. This bread has really great flavor (due to the fact that the dough was made 3 days before we baked it). It makes wonderful toast. The photo is deceptive, that’s only about 1/3 of the loaf pictured, it was over 2 feet long!
For Easter breakfast with Dave’s family we made cinnamon buns from Good Eats 2: The Middle Years by Alton Brown. The cinnamon buns came together easily on Saturday and then on Sunday morning we proofed them, baked them, iced them and they were delicious!
Tres Leche Cake
One of our favorite desserts is the tres leche cake at Vincente’s Cuban Cuisine, which you may remember from my Detroit Progressive Dinner post. Their version is moist, dense, and very flavorful. We tried the tres leche cake recipe by Alton Brown (available on FoodTV.com). It turned out really tasty, but no where near Vincente’s. It was more firm than dense due to possibly overbaking it. The flavor is really good, but different from our muse. The whip cream turned out wonderfully and was a nice contrast to the firm cake. It seems to taste better with each passing day as the cake breaks down a bit.
After falling in love with the rolls at Cliff Bell’s, we wanted to try to find a decent facsimile. Dave found a recipe for yeasted biscuits (aka Angel Biscuits II) from Karin Christian on AllRecipes.com. They were good and easy to make, but not quite what we had a Cliff Bell’s. We’ll just have to keep searching!