OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe. Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.
Delicious flavour and sweetness without being gooey! Lovely warm for breakfast or as an afternoon treat with a cup of tea. Can even be made the night before and left to rise in the fridge overnight, ready for a warm and tasty breakfast treat! This makes a 1lb loaf.
This recipe can be baked in bundt tin as is or it can be used for variety of pastries: strudel, filled buns, cinnamon buns, roll in shape of croissant etc. It is little bit sweeter dough, so if you are going to fill it, adjust the sugar amount either in the dough (down up to 80g) or the sweetness of the filling.
This is my mom's recipe for Christmas braided bread and is absolutely delicious. The texture of the bread is rich, yet fluffy and the sweetness is just right - not too sweet, but not too plain. It even stays fresh for few days. Add raisins or almonds to give an extra nutty or fruity flavor to really make it stand out.
Only started making bread during Covid-19 lockdown and tried making breads from around the world. This is an amazing sweet bread, really soft and easy to make although proving takes a while it is so worth the wait
Brioche is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content give it a rich and tender crumb. I love making halloumi burgers with this recipe, yum!
This recipe comes from south Italy, and it's traditionally served on Easter day and the day after! It's a delicious rich brioche filled with a mix of different cheeses ( Emmental, gruviera, provolone ) and cured meat (salami, pancetta, ham). This is the king of the table on Easter day, but, for to be honest, I love it any time of the year! Just put it on the middle of the table and see it disappear piece by piece! A mixed salad, some more cured meat like mortadella, salame, some cheeses, soft boiled eggs, grilled vegetables and that's it! And if you go on a picnic and you wanna impress everyone, bring it over and see people looking at you as the best Baker of the world!
A brioche using soya products instead of the traditional milk and butter. My first "experimental" loaf disappeared down my dairy-intolerant grand-daughter in a day and with no subsequent adverse reaction. Does anyone need a greater recommendation? It is now in great demand for school packed lunches.