Preparation info
  • Makes


    Small and 1 Medium Brioche
    Appears in
    The Cook's Book of Everything

    By Lulu Grimes

    Published 2009

    • About

    Brioche is made from a light yeast dough enriched with butter and eggs, which gives the bread a cakelike texture. Brioche dough can be shaped into a loaf, ring, plait or small buns, but the most classic is brioche à tête, with its distinctive small knot of dough on the top, resembling the ‘head’. Bakerioche is so buttery that you can serve it for breakfast with nothing more fancy than a little good-quality jam or curd. If you have one, use a fluted brioche tin; if not, an ordinary loaf tin