Preparation info
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Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

The original and best brioche on Richmond Road. . . our locals love them.

Amy Wong Kam brought brioche onto the scene at Ripe. She’s a purist at heart and feels that you can’t beat the delicate flavour of the yeasty dough with the cinnamon sugar warm out of the oven, accompanied by a fresh coffee. We agree!

Brioche dough is best left loosely covered overnight in the fridge to prove and double in size.