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
Denne historien er fra October 2020-utgaven av Olive.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra October 2020-utgaven av Olive.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
effortless! Storecupboard menu
Some ingredients are always worth keeping to hand-frozen berries, chorizo, beans, cooked grains and grilled artichokes are the makings of a simple yet impressive meal
KITCHENS TO COVET Heart of the home
Food writer and cookbook author Shivi Ramoutar shows us around her sleek, modern kitchen in London, a place to work, relax and enjoy spending time with her young family
Eat well everyday
Speedy, nourishing meals to inspire you all week
3 WAYS WITH Chocolate
Savoury or sweet, chocolate has a wonderful way of working in many dishes, from rich and creamy, to deep and intense
The Pelican
The festive season is made for decadent comfort food. Spend a leisurely afternoon recreating this west London pub's rich winter menu
kitchens to covet modern Touches
Cookbook author James Rich talks us through the inspiration behind his Scandi-influenced country house kitchen in his period home in Somerset