Brioche Part 2

The Brioche went into the oven after lunch, but not until after it had been painted with egg wash.


Reminder of how it appeared before rising


Ten minutes at 180°C in my fan oven, followed by 25 minutes at 160°C resulted in this

wpid1098-brioche-6.jpgWhich I hope you will agree, looks almost good enough to eat 🙂

wpid1100-brioche-7.jpgIt was really, really easy. Cannot imagine why I have put it off all my life! Could it be because I did not own a Kenwood Chef until relatively recently, I wonder. Yes, that’ll be it. I do think a good stand mixer makes this an easy job. Doing it the traditional, sticky, way is probably far more challenging.

Now, how does it taste?




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