Katie and I finished making our brioche this morning, working with the dough that had been gently rising in the refridgerator all night. I taught her how to paint the sides of the brioche molds with melted butter, and I would roll the dough and she would drop it into the mold. Then, she used her finger to make the indentation in which to set the traditional teardrop-shaped piece of dough. She is making the indentation into the dough in this picture. When Amie asked her what we had made, Katie replied, "Brioche." Then Amie asked her what was in brioche, and Katie correctly replied, "Eggs." She is right: brioche is quite an yeast egg bread with three eggs and an egg wash on top.
We set the table and lined up some pumpkins and candles nearby. We served: petites brioches, pumpkin bread, maple ham, pumpkin spice butter mixed with cream cheese, aged white cheddar, and homemade apple-onion chutney with a hint of orange. I just love brioche with white cheddar and chutney (of any sort---but apple was in order for today). And to drink, we had hot apple cider, mulled with deliciousness.