Steamed Brioche

Preparation info

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By Peter Gilmore

Published 2014

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  • 1 egg
  • 150 ml (5 fl oz) full-cream milk
  • fine sea salt
  • ยฝ brioche loaf, crust removed
  • 1 quantity of milk skin


Combine the egg and milk together and season with a pinch of salt. Tear the brioche into 32 small marble-sized pieces. Soak the brioche pieces in the egg and milk mixture for around 30 seconds so that the brioche just absorbs a little of the liquid. Place the pieces in a single layer on a tray lined with silicone paper and put them in a steamer on high for 5 minutes or until just set. In the meantime, crush the milk skin into fine pieces and spread them in the base of a flat 20 ร— 30 cm (8 ร— 10 inch) container. As soon as the brioche pieces come out of the steamer, roll them in the crushed milk skin to coat. Place the coated brioche pieces onto a clean tray lined with silicone paper. Set aside until required.