In a previous video, I demonstrated how to make bricohe doughnuts. In this video I'll show you how to whip up a quick maple glaze.
Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.
The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.
In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
In this video, I demonstrate the technique of covered saute and glazing that can be universally applied to most produce, especially root vegetables such as carrots, onions, parsnips and radishes. To demonstrate the glazing technique, we take a trip down "Classic Flavor Lane," using minced ginger, carrots and turmeric as our main flavor profiles.
These savory caramelized onion scones are perfect for breakfast, or a mid-day snack with coffee or tea.
In this video we’ll be making one of my new favorite breads, an Eastern European style brown bread. This bread has a unique, complex flavor that comes from the addition of coffee, molasses, fennel seed, caraway and balsamic vinegar, just to name a few (oh yeah, did I mention the cocoa powder?).
