Goat Butter Brioche and Sticky Buns

I have a fascination with making things from goat’s milk.  There was a time if those words had been uttered in the same sentence I likely would have shuddered and made impolite facial expressions.  Goat cheese was definitely an acquired taste for me, but now I absolutely adore it and even make it on occasion.  Last year when I read an article about goat milk caramels being the darling of a Chicago food show, I immediately knew I had to figure out how to make them.  I did and they’re amazing.  I’ve used goat butter to make toffee.  That wasn’t my favorite, but I’m pretty sure I can improve it. 

Brioche Craqueline

Last week I began preparations for making the craqueline recipe from the Flour cookbook by Joanne Chang.  They were finally finished on Saturday.  I made the brioche dough Friday afternoon.  Because of the quantity of dough, I thought it best to work in my baking kitchen to utilize the 6-quart mixer instead of overtaxing the little 4.5-quart in our home kitchen.  Unfortunately, I forgot to take my camera over so I don’t have any photos of the brioche coming together.