Brioche with Brie from How to Bake by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • caster sugar
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  • Show all ingredients...

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Notes about this recipe

  • PatriciaScarpin on March 14, 2013

    I have made this brioche again, with more sugar and less salt. Rolled it onto a rectangle, filled with the almond bostock filling from "Artisan Bread in 5 Minutes a Day", rolled it like a cylinder, sliced and baked as cinnamon rolls. Absolutely amazing.

  • PatriciaScarpin on March 01, 2013

    Absolutely fantastic. Very tender brioche, with great texture and flavor. It's delicious even without the brie filling.

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