Brioche is an enriched bread from France, typically eaten for breakfast or dessert, or as a pastry-like snack. Its uniquely rich flavour and fluffy texture come from the addition of eggs and butter to the dough mixture, as well as milk and sugar. This recipe is straightforward, it just requires a little patience while you wait for the yeast to do its good work raising the dough. The resulting bacon and chive buns, loaded with crispy bacon, fried eggs and brown sauce, guarantee a perfect brunch.
STEPS TO SUCCESS...
ENRICHING INGREDIENTS
The additional ingredients that make brioche an enriched bread – milk, sugar, eggs and butter – each do different things to the dough. The milk and sugar provide added food for the yeast, super charging it so it can create extra puffy and light bread, as well as a more cake-like texture. The eggs and butter also make the structure of the dough more elastic for a better rise.
THE INITIAL MIX
This story is from the October 2020 edition of Olive.
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This story is from the October 2020 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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