It's been awhile since I've made either a brioche or a laminated dough. This recipe, our second May selection for Baking with Julia, contained both techniques. Really, this is very easy. It just requires patience and time. And the results are ever so delicious.
I used just half the finished dough to make these pecan rolls; I'll use the other half for another recipe in the future.
While some bakers had issues with their mixers, I had none. I used my sturdy, rock-solid KA, aka Silver Sage, who didn't disappoint, no moving; no over-heating.
The final result was a flaky, buttery, cinnamon-nut roll that was worth every minute of effort and every stick of butter.
Thanks to this week's hostesses -- Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday.
To see other results and read the comments, head over to the Tuesdays with Dorie website.