Brioche #1

I’ve been meaning to get cracking on brioche experiments for ages, but kept dilly-dallying thinking I needed a proper brioche tin. Of course I don’ – a deep, small cake tin is ok, as is a standard loaf tin (you can braid, or just put blobs that rise together into a nicely shaped loaf).

So here’s brioche number 1. Although I had recipes from Julia Child (which I think I used circa 1995 back in NZ), Prue Leith and of course the estimable Mr D Lepard, I opted to try my Roux brothers recipe first, from the essential Roux Brothers On Patisserie.

Another shoddy, slightly out of focus photo I’m afraid, but I was struggling to capture the marvellous yellow colour of the baked bread, the result of all those eggs and all that butter (6 eggs, 350g butter, 500g flour. Nice).

The results were delicious. We had some for a very late Sunday breakfast, and it’s of course yummy with butter, jam, Nutella – whatever’s your poison.

BUT, I think I’m going to try more brioche recipes as ideally I need one that can rest in the fridge overnight (this one did) AND then is fairly quick to mold, rise and bake – so one can have it for breakfast as, you know, a breakfast-ish hour of the day.