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Medium
Published 1987
The jewelled look of this brioche, studded with diced candied fruit and shiny with a sugar glaze always catches one’s eye in an Ardéchois boulangerie. Serve with bowls of piping hot café au lait to makes a perfect Christmas breakfast.
In a wide mixing bowl, cream the fresh yeast with
Add the flour to one side of the bowl. Pour the eggs, beaten with the salt, into the centre and add half the su