What we call brioche is a bread highly enriched with milk, eggs, and butter. The more eggs and butter in the ratio, the puffier the bread, the more tender its crumb, the longer it stays fresh and soft (read it as moist). Similar dough recipes exist in many cuisines and have different uses. Differently shaped and cooked, brioche is loved all over the world. Alsatian brioche can be less sweet and served with foie gras and Riesling and can be sweeter and served as a dessert with coffee.
Until a few days ago, I was sure Polish Pączki have something to do with Easter bread Paska because for a Russian speaking person this word looks like it should sound the same. I was wrong, and I was wrong. Apparently, Pączki are pronounced POONCH-key [ˈpɔnt͡ʂkʲi] and are similar to what I know as Ponchiki from my childhood. Only now I discovered their name came to Russian from the Polish language!
This recipe is based on my Italian friend’s story about Neapolitan Babà al Rhum.
Rum baba is brioche-like rich cake soaked in rum flavored syrup. It can be a large cake or individually portioned little cakes, served with whipped cream and tart fruit. The cake itself is less sweet than brioche, taking into account it needs to absorb a lot of syrup. It is a perfect canvas for artistically balanced flavors the soaking liquid brings into the dessert. That’s why it is important to use high-quality rum for good results.
This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!
A canelé is a classic French pastry made from the same ingredients as French crepes — eggs, milk, and sugar. The batter is the same thin. These two-bite pastries are famous for their unusual combination of textures. Long baking and high temperature turns the batter into a delicacy with crunchy caramelized crust outside and custardy sponge inside.