doughs, week two

remember those failed brioche? my poor sad brioche-sans-tetes were reincarnated as something much more delicious today:

these are the brioche, hollowed out, and stuffed with leeks and mushrooms cooked in white wine and cream. the whole thing is topped with comte cheese and finished in the oven until the cheese bubbles and browns. they were SO GOOD.

this is a kugelhopf. it's a brioche-like dough, filled with (in this case) ham, comte cheese, and onion. I wanted to eat it so bad.

whole wheat croissants- i'm not a big fan of these (whole wheat? why not use nonfat butter too? just suck all the fun right out.) but people who like whole wheat said they were tasty.

this is a pithivier; it's puff pastry (in this case, italian- contains honey and white wine) filled with whatever you like. mine contain ham, apples, blue cheese and walnuts. i called it a waldorf pithivier. in the oven they went from 1/4-1/2" thick to almost two inches. Magic!

And that's it for the dough rotation- croissants (regular and whole wheat, both with pre-ferments), brioche, puff pastry, and kugelhopfs. Lots of savory items, which are (shh, don't tell) my favorite. Next rotation is culinary.

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