Classic Brioche
Cookbook
Page 346
Reviews
1 reviews,
average rating 5.0 / 5
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The recipe yields exactly the amount of dough needed for a classic brioche mold. Very little hands-on time, but it takes 2 days until the final result can be tasted. Unfortunately with all the rising time needed this is not a breakfast staple, but it was excellent with some butter and jam and a cup of tea on a rainy afternoon. I will definitely make it again.