![](\"http:\/\/beardogco.com\/WPBlog\/blogimages\/Dec11\/Brioche3555.jpg\")
<\/a><\/p>\nAbove is the after “give it a stir” photo…<\/p>\n
Oh…the complicated step…cover it loosely with wrap…<\/p>\n I put it on this little side table as there is a heater just underneath so it is a warm spot. <\/p>\n Meantime, I get on with my life for 3-4 hours.<\/p>\n Then…scoop the dough into a crock of some sort that can go in the frig. It needs to be NOT air tight. I use a ceramic crock with lid. The brioche dough is a bit different than the “flour\/salt\/yeast\/water” doughs as it has eggs, honey and butter in it and as such, needs to be used within 5 days versus the other doughs that can go 7-10 days. I make a half recipe of all of the doughs and so far manage to use them up in the recommended time frame.<\/p>\n Continuing with the brioche…<\/p>\n To make the almond bostock rolls, I made an almond filling of almond paste, egg, flour and almond extract in my mini-prep food processor (recipe from the cookbook). The photo below shows the finished filling and the last bit of brioche dough that went into this morning’s batch of almond bostock:<\/p>\n The rollup…roll the dough into a 1\/4 inch thick rectangle. Spread the filling within a 1\/2 inch of the edge of the rectangle.<\/p>\n After rolling the dough around the filling, the resulting “log” goes in the freezer for 10-15 minutes to make it easier to slice into pieces for rolls.<\/p>\n Sliced log…into a pan thoroughly greased with butter and then sugar sprinkled…add a “crumb topping” of almonds, turbinado sugar and orange zest…<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n