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Sugar Rose Brioche
- Makes
One
9¾ by 4 inch high round loaf - Difficulty
Medium
- Ready in
1 hr
Published 2014
This is a stunning new spin on brioche shaping. The technique was introduced to me via The Fresh Loaf, a web forum for amateur bread bakers. The original recipe was for a bread from the Caucasus with a savory filling, but as you can see, the technique works for shaping any kind of bread. Cinnamon sugar makes a beautiful design inside the brioche and is perfect for breakfast or a holiday brunch.
Ingredients
Method
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