Traditional Brioche

Preparation info
    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


In France, brioche is traditionally served warm for breakfast, with conserves and a large cup of milky coffee. At teatime, brioche also makes delicious light toast and is wonderful spread with thick cream and apricot jam. It should be baked in a brioche mould, which is a fluted tin with steeply sloping sides. The mo