Preparation info

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    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a very easy brioche to make, with a good buttery flavour. It can be sliced for toast, or used as a base for peaches or other fruit baked on brioche. At Easter I spice the brioche with cardamom to serve with the traditional Russian Pashka, a rich pudding of moulded cream cheese and glacé fruit.

To get perfect rounds of brioche, I will occasionally bake the dough in a large, clean tomato can, or in smaller evaporated milk cans. Whatever the contents once were, the can itself s