Basic brioche dough for doughnuts from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

  • bread flour
  • active dry yeast

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

  • Rutabaga on September 20, 2015

    I made this dough for the Dahlia Bakery monkey bread recipe. It seemed to come together in the mixer a little more easily than the Ottolenghi; maybe it's just a slightly larger amount of dough. Also, I found it a little less sticky and therefore easier to roll out and cut. It seemed a little less eggy than some brioche I've eaten, but I would need to bake it on its own to really get the pure taste of it. All in all, it's a good recipe. I used the metric measurements, which seemed accurate.

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