Brioches

Crusty Buns

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (-ounce) cake yeast
  • 2 tablespoons warm water

Method

  1. Dissolve yeast in 2 tablespoons water. Stir in 1 teaspoon sugar and ½ cup cake flour