Thursday 20th July 2006

by rkhooks


Soft, fluffy ‘petit brioche en t

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4 Responses to “Brioche”

  1. Suzanne says:

    thank you for this recipe!

  2. [...] Eigentlich sollte an dieser Stelle die Aufl

  3. Jo says:

    You can use the artisan sponge recipe as well and its much quicker, I mix up brioche batter and let sit 2 hrs, and then either chill to use later or use right away. Makes great cinamon buns, hot dog and hamburger buns and of course brioche a tete, chocolate ganache in brioche… possibilities are endless. I used to make all homemade bread traditionally but I bought the books Artisan bread in 5 min a day and healthy bread in 5 min a day and that is a thing of the past! No kneading, no rise times, no worrying about water temp. For 9 yrs I have been trying to recreate the pastries I ate in Europe, and these books are the answer!

  4. [...] was expecting brioches like this but instead ours had a more pound cake like [...]

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