Brioches from The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza by Alice Waters and Cheese Board Collective

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 03, 2020

    Note that these are actually cinnamon-scented sweet rolls, not real brioches; at the bakery they are called brioche knots. I made the dough on day 1, refrigerated overnight, rolled and shaped on day 2, refrigerated overnight, proofed and baked the 3rd morning. Made in a stand mixer, the dough needed an extra 1/2 cup of flour to come together. These are one of my favorite things at Arizmendi and this recipe came pretty close to the bakery version. The bakery ones are maybe 50% larger. I was very pleased to be able to make them at home.

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