When I got married it was really important to me to have my mother’s diamond as my ring. I admire my parents relationship with each other greatly and wanted that good juju on my diamond. I must say I have never understood those that think taking your old ring and trading it in for a new diamond with your new fiancé is a good idea. The juju on that is not good and you are just passing it on to the next ring. Settle for a smaller ring and a better marriage. 🙂 Just saying.
My parents have been married for 44 years come this August. It was both their second marriage, just like me and MDP. They still like to do almost everything together, just like MDP and I. My dad, after all, this time still does sweet things for my mom. Her birthday this past week was no exception.
When they were first dating the used to go to a place in New Port Beach called the Ancient Mariner and Rusty Pelican. Back then, lobster was not a hot commodity and actually rather cheap. They would go have a giant lobster tail, bread, a baked potato and some wine and enjoy each other’s company. My dad decided to recreate that as best he could. So he found a restaurant in Spokane, WA (which is about an hour and half from where they are) and called them to see if they could help recreate the meal. While they could not do the baked potato (don’t get me started on that) they did do their best to accommodate for them.
As you can see the lobster tails were pretty big which is how they used to get them. My mom was very surprised and, of course, touched. Not touched because she got lobster but because of the effort that went into it. It really is all about the effort. One of the things I really love about MDP is that he seems to always be thinking of me. I’ve said it before but every time he goes to the grocery store without me he usually brings back something that he thinks I will like. When he was at Costco this last weekend he came back with Sketchers backless shoes because he knows they are hard to find and that I like to wear them (I’m supposed to wear backless shoes). The fact that he looked, remembered I liked that kind and got them is very, very sweet.
So if you haven’t done something for your significant other in a while…why not today. It really is the thought that counts. Maybe that’s making them their favorite bread. Mine just happens to be brioche. And throw in cinnamon and sugar makes me even happier. This makes the best French toast!
Cinnamon Swirl Brioche
For the Sweet Brioche Dough:
¼ cup lukewarm water (about 80F)
½ cup sugar, divided
1 ½ tsp. active dry yeast (I used Red Star Yeast)
¾ cup lukewarm whole milk (about 80F)
1 tsp. pure vanilla extract (I used Rodelle)
2 large eggs
3 ½ cups (1 pound) unbleached all-purpose flour
1 tsp. kosher salt
½ cup (1 stick) unsalted butter, at room temperature (I used Plugra)
¼ cup melted butter
½ cup cinnamon sugar mixture
This makes two standard loaves.
Lightly grease a medium bowl with butter. Set aside.
In the bowl of a stand mixer fitted with the dough hook, combine the water with 2 teaspoons sugar (taken from the ½ cup sugar). Sprinkle the yeast over the surface of the water. Mix until the yeast is dissolved, then let the mixture sit for 5 minutes to activate the yeast.
Add the milk, vanilla, eggs, flour, and salt. Mix on low speed for 3 minutes to bring the dough together, stopping to scrape down the bowl as needed.
Increase to medium speed; pinch off grape-size pieces of butter and drop them one at a time into the dough as it mixes (this should take no more than 2 minutes).
Continue mixing for 2 to 3 more minutes. Now gradually add the remaining sugar (½ cup minus the 2 teaspoons) and continue mixing for a final 4 minutes.
With floured fingers, pinch a big piece of dough and pull it away from the mass. It should stretch about 3 inches without tearing – it will feel a bit like a rubber band. If it tears, mix for another 1 to 3 minutes.
Using a rubber spatula, transfer the dough from the bowl onto a floured work surface.
Form the dough into a ball and place it in the prepared bowl.
Cover with plastic wrap and let the dough rise at room temperature until it has doubled in size, 2 ½ to 3 hours. (If you are making the dough ahead – either for convenience or to develop more complex flavors – simply deflate it after this initial rise, then re-cover it with plastic wrap and refrigerate overnight. The next day, pull it out 2 hours before you want to use it, and allow it to come to room temperature. The dough should be doubled in size and feel slightly warm to the touch. This dough is best used by the second day. If you’d like to freeze brioche dough, it’s best to form it into the desired shape, brush it with egg wash, wrap it well, and freeze for up to a week.)
Divide the dough in two equal balls.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pans with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours. Do this for both loaves.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool.
Adapted from Leslie Mackie’s Macrina Bakery & Cafe Cookbook: Favorite Breads, Pastries, Sweets & Savories
Liz S. says
SO beyond sweet – the story, the experience, and the recipe.
Medha @ Whisk & Shout says
Love that you had your parents as a model to learn from and emulate, but also to base your own unique relationship from 🙂
Kelly says
Always. Love your story, how sweet was that! My folks just celebrated their 50th last month. No big party, just nice and quiet and by themselves, but it was a great little trip to the Oregon Garden resort. Love the idea of the cinnamon swirl brioche as french toast. I am such a breakfast person.
KB says
Peabody, every time I read about the stuff MDP does for you (and, in this case, also what your dad did for your mom), I’m just blown away. I grew up with a dad who would never, ever do things like that, and it astonishes me when men do such thoughtful things for the women in their life, but it really makes me hopeful about the future. It’s so inspiring how the two of you love each other and care for each other and always seem to think of the other, even when you’re just at the store and you think, “Oh, this is something they would like!” It’s heartwarming. Just wanted to say that.
Peabody says
@KB- have hope! There are dud mom and dads everywhere who ruin it for kids. I know you’ve talked about what a dud your dad was. But there are men and women out there who know how to treat each other with respect and love.
Erika says
How sweet! No wonder your parents have been married 44 years – Happy Anniversary to them.
Umm….I’m pretty sure college kids in dorm rooms with only a microwave can cook baked potatoes…..Weird that the restaurant wouldn’t accommodate that request.
wishing you and MDP a long, successful marriage like your mom and dad. Sounds like y’all are off to a good start 🙂
Peabody says
@Erika…exactly! I was like you are right next to Idaho. If I was a chef and a sweet older man doing something nice for his wife asked for a baked potato (way ahead of time) I would totally just go pick up two potatoes on my way to work and bake them for them.
Annette says
Hi Peabody. What a nice story. My parents were married just shy 60 years when my mom passed away. My poor dad was lost. Luckily, as her health declined my mom forced the issue of moving from Florida back to the DC area to be near family and my dad lived with one of my sisters the remaining 19 months before he passed away. We had a large family (8 kids), not a lot of money but the best parents anyone could ask for. My parents set the bar high for all of us on how to treat each other and we’re all hoping our marriages last as long as our parents did. They had 21 grandkids, and 6 great grandkids with #7 and 8 on the way. Family get togethers are great! Shame on that restaurant for not baking 2 potatoes!!
Erin M. says
I love everything about this post. 🙂