Better than Krispy Kreme's

Day 4 at the Bertinet Kitchen

Today we made brioche dough, a sweet dough and spelt dough. Creating brioche dough from scratch is truly a marathon effort - lots of calories used up so we could feast on these doughnuts.

Can you imagine them still warm from the pan?

Last day baking tomorrow. Then back home to try what I've learnt out on some willing volunteers.