Ben the Baker

Just a guy trying to get his kids to eat

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Craquelin

Posted by osakaben41 on February 26, 2010

Other than some pizza dough, and the occasional english muffin, it’s been awhile since I’ve baked anything other than cookies and sweets.  It’s arguable that these sweet rolls could count as savory, but it’d be a stretch.  As with most projects, the inspiration came from a picture, this time from Francisco Migoya’s The Modern Cafe.  There’s a savory recipe I wanted to work on this weekend that requires brioche dough, but impatient baker that I am, I cut the dough in half to rip off something a little more straightforward.

The trick with brioche dough is that butter prohibits gluten development, and this dough takes a ton of butter.  You want to mix it enough it to develop as much gluten as possible, without melting the butter.  Fat is what keeps cakes from getting too tough, so we’re shooting for something not quite cake-y but softer than your average bread.

So with this as a starting point, we then wrap balls of dough around sugar cubes flavored with lemon zest, further breaking down the gluten when it gets baked in.  To keep the craquelin in one piece then, this ball of sugary, buttery goodness gets wrapped in another thin layer of brioche dough to keep the sides from breaking apart.  Brush the whole thing in egg wash, top with pearled sugar, and pretend it’s just the sweetest dinner roll you’ve ever had.

…and it makes the house smell pretty damn good too.

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One Response to “Craquelin”

  1. […] Craquelin […]

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