Brioche

Brioche, a light yeast dough enriched with butter and eggs, is wonderful served with butter and jam for breakfast or tea, or alternatively as an accompaniment to stewed fruit. There are many different ways to mould brioche dough—in this recipe it has been moulded into the traditional ‘brioche à tête', where the small ball on the top represents the ‘head’ of the brioche. See step-by-step instructions.