Recipes tagged with « Brioche »
Chocolate Brioche Buns
Soft enriched wheat buns studded with chocolate chunks. Yeast-leavened with a buttery crumb, slightly sweet, golden crust from egg wash. Milk helps gluten develop gently, enriched dough yields tender texture. Yeast proofed directly with sugar for activation. Chocolate folded before shaping, adds pockets of melted contrast. Oven heat triggers oven spring, egg wash seals crust color. Visual cues like dough doubling size and shiny brown tops dictate timing. Practical substitutions include plant-based milk and coconut oil for butter. Takes about an hour to rise and bake. Great fresh, freezes well, reheat wrapped in foil to restore softness.
Peach Almond Bostocks
Toasted brioche thickly sliced, topped with almond cream and juicy peaches. Uses apricot jam instead of peach syrup for brushing, and substitutes almond paste with marzipan. Egg replaced by an extra yolk. Roasting time adjusted, texture crisps just right. Toast bread first to prevent sogginess. Peach slices simmered in spiced syrup added for depth. A quick whisk of butter and sugar before baking helps bronzing. A light dusting of powdered sugar finishes, bright and sweet.