Rich and Buttery Brioche

Brioche, Bacon and Egg Breakfast Sandwich

I really can’t believe I’ve already made it through week four of The Bread Baker’s Apprentice Challenge! The fourth bread we tackled from the book is brioche.  Yes, buttery and delicious brioche.  Although I love to eat the stuff, I had never before baked brioche at home so I was really looking forward to this one!

Peter Reinhart gives us a choice between three versions of a basic brioche: Rich Man’s Brioche, Middle Class Brioche, and Poor Man’s Brioche.  Since butter is the most expensive ingredient in this bread, it stands to reason that the Rich Man’s Brioche contains the most amount of butter (a whopping 16 ounces).  The Middle Class Brioche calls for a more moderate amount of butter, while the Poor Man’s Brioche almost seems healthy after reading the butter content of the other two.

My original plan was to try at least two different ‘classes’ of the brioche so that I could compare the results.  But it seems like time has just not been on my side when it comes to baking lately.  And since I’m the only one home these days, I really couldn’t justify baking that much brioche in one week.  It was really hard to decide which one to try, but at the last minute I said what the hell and jumped in with a full pound of unsalted European-style butter.

And I created the richest, butteriest brioche I’ve ever tasted.

Butter for Brioche

Like the other breads we’ve made so far, the Rich Man’s Brioche starts with a sponge.  I whisked together a bit of flour, yeast, and some lukewarm milk.

Mixing Brioche Sponge

After it’s mixed together, the sponge was given some time to ferment.

Fermenting Brioche Sponge

This sponge grew quickly, and had doubled in about half an hour.

Brioche Sponge after Fermentation

Next, I added five slightly beaten eggs.

Adding Eggs to Brioche Sponge

The eggs needed to be blended into the sponge before adding the extra flour.

Blending Eggs into Brioche Sponge

Next I added the mixture of flour, sugar and salt.

Adding Flour to Brioche Dough

And once again, let the mixer do it’s work.  I must say it was nice to have a week off from kneading after those bagels last week!

Blending Flour into Brioche Dough

Once the flour was completely incorporated, I was left with an extremely sticky dough!  I followed Mr. Reinhart’s instructions and let the dough rest for five minutes to develop the gluten before adding the fat.

Sticky Brioche Dough

And then I started adding the butter.  The butter needs to be at room temperature so that it’s easy to blend in.  Even though my butter had been sitting out for hours, it still wasn’t as soft as I would have liked.  Next time I’ll leave it out overnight.

Adding Butter to Brioche Dough

As I continued adding butter and mixing, I found that I had to switch to the dough hook on my Kitchen Aid mixer after the dough repeatedly climbed the paddle while mixing.  It was harder to mix the butter in while using the dough hook, but still much easier than trying to do it all by hand!

Adding More Butter to Brioche Dough

After the butter was all incorporated, I continued kneading the dough with the dough hook until it was smooth and satiny.  I’ve never worked with a dough like this…it was gorgeous!  Kind of looks like frosting, doesn’t it?  And yes, I tasted it (didn’t taste like frosing).

Smooth and Satiny Brioche Dough

Next I lined a baking sheet with parchment, misted it with oil, and scraped out my blob of butter, er, brioche dough.

Preparing Brioche Dough for Bulk Fermentation

Next I pushed it out into a rectangle before covering it with greased plastic wrap and putting it in the fridge for an overnight rest.

Preparing Brioche Dough for Bulk Fermentation 2

Since I don’t have any brioche molds, I decided to make brioche rolls like the ones I used to eat in Sicily.  They have the little top knot, like the French petite brioche à tête, but are baked on a sheet instead of in the little fluted molds.

I decided to divide the dough into three-ounce pieces for my rolls.

Weighing Brioche Dough

And I shaped them using instructions found both in the book and this great video tutorial. I did my best to photograph the shaping technique, but the video will probably be more helpful.

How to Shape Petites Brioches

How to Shape Petites Brioches 2

After shaping the petites brioches à tête, I covered them with greased plastic wrap and let them proof at room temperature.  Unfortunately, I think I let them proof too long (yep, did it again).  I say this in hindsight because they didn’t really have much oven spring.  But here they are, after proofing for almost 2 hours (an hour and a half would have been better):

Petites Brioches on New Baking Sheet

Before putting them in the oven, I brushed them lightly with an egg wash.  They were so soft and puffy that it was hard not to damage them with the pastry brush.  I switched to the silicone brush halfway through because it was a bit more gentle than the natural bristle brush I started with.

Brushing Petites Brioches with Egg Wash

Finally they went into a 400-degree oven and baked until they were a beautiful and golden brown.

Petites Brioches Out of Oven

I tried one while still slightly warm from the oven with a spoonful of raspberry jam.  It was SO delicious!  But these were by far the richest brioche I’ve ever tasted.  They were so rich, it was actually difficult to finish an entire roll in one sitting, and I rarely have such problems!

The next morning, I decided to make myself one of my favorite Sicilian breakfasts: granita and brioche! I had never made granita before, but I managed to create a slushy strawberry granita that reminded me a lot of what I used to eat in Catania.  The granita in Catania is very slushy, not as grainy as most of the recipes I’ve seen here.  So I processed my granita in an ice cream maker instead of using the ‘fork technique’ that I always read about.  It was perfect and ready to eat after less than ten minutes in the ice cream maker.  But I’ll write more about the granita in a different post.

All you need to know is that this is how I ate my breakfast yesterday:

Brioche with Strawberry Granita

Want another breakfast idea for these brioche rolls?  How about a Bacon, Egg and Cheese Sandwich?  Ok, I admit that this was overkill since the brioche was already too rich.  But it was SO GOOD!  Next time I make brioche, I’ll do the Poor Man’s Version so that I can eat my breakfast sandwiches with a little less guilt.

Brioche Breakfast Sandwich

And what I haven’t told you yet is that I also made this delicious Cinnamon Swirl Loaf from a portion of the brioche dough.  The recipe yields almost three pounds of dough, so I was able to make one Cinnamon Swirl Loaf in addition to all those mini brioches.

Sliced Cinnamon Swirl Brioche Loaf

If you want to know how made the Cinnamon Swirl Loaf,  feel free to check out the step-by-step photos on Flickr.

Overall, I’m glad that I tried the Rich Man’s Brioche.  It was a beautiful dough and the end result was delicious.  But I really don’t think I’ll ever make this version again.  It’s just too much.  I can see myself saving even the Middle Class Brioche for special occasions, and baking the Poor Man’s version for hamburger buns and breakfast brioche.

Now on to another type of brioche for next week…Casatiello!  And this next one is filled not only with butter, but salami and cheese, too!  (my poor, poor arteries)

The Next Bread

This week we will be making Casatiello.  Peter Reinhart describes it as “…a rich, dreamy Italian elaboration of brioche, loaded with flavor bursts in the form of cheese and bits of meat, preferably salami.”  Yes, please!  Vegetarians feel free to substitute anything you want for the salami, or just leave it out entirely.  Olives might be a fun substitution!  Unlike the others we’ve made so far, this bread can be made in one day.  The instructions begin on page 129 of The Bread Baker’s Apprentice.   Good luck and happy baking!

Want to Bake Along With Us?

There are several ways for you to join in the fun!  First of all, you need a copy of Peter Reinhart’s The Bread Baker’s Apprentice.  Read the first section of the book carefully, as this will prepare you for the bread recipes in the second section of the book.  Then just jump in and bake some Anadama Bread! But first, please visit The BBA Challenge Page for more details on how to participate in the group!

If you haven’t already, you might want to bookmark the BBA Challenge Page.  From there you can see which breads are coming up soon, find answers to Frequently Asked Questions, visit and/or add yourself to our World Map, see the BBA Challenge Blogroll, and check out the continually updated slideshow of BBA Bread photos from our ever-expanding group of bakers!

Want to Win a Free Book?

Deborah from Italian Food Forever is giving away a copy of The Bread Baker’s Apprentice! To enter, visit Italian Food Forever and leave a comment that relates to bread (talk about your favorite bread, a story about bread baking, etc). That’s it!  You can enter as many times as you want until June 15.  A winner will be chosen randomly.  Good luck!

Brioche from other BBA Bakers

For those of you who are participating in The BBA Challenge, how did you like the brioche?  Which version did you make?  How did you shape it?  Did you learn anything new while using this formula?

And remember, if you wrote a blog post about Brioche, or have photos available online, please leave a comment and share your link!

And finally I would like to say congratulations to Nico and his family, who just welcomed a brand new baby boy into this world.  And if you can believe it, Nico still managed to write about his brioche from the hospital.  Welcome, baby Tomas!

  1. Allen

    I’ve been anxious to see your granita and brioche — now that’s a breakfast I can get behind 🙂 And the breakfast sandwich, yes please!

    7:38 pm  Jun 8th, 2009
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  3. Heather

    Beautiful brioche! And I love that you found such great uses for all of it. It might be worth making another batch for that beautiful cinnamon-swirl bread. And I love your step-by-step photos. Thanks!

    7:40 pm  Jun 8th, 2009
  4. Donna @ WayMoreHomemade

    Your brioche are beautiful! Thanks for linking to that video. It was an excellent demonstration. I will remember it next time I do them.

    7:41 pm  Jun 8th, 2009
  5. Grace

    Oh, wow. Yum.

    And thank you SO much for pointing out that one doesn’t need brioche pans to make brioche! I’ve always avoided doing it because of no pans – now I have no excuse.

    I had the great good fortune to take an evening breadbaking class with Peter Reinhart a couple of years ago. What amazing fun! I’m glad I didn’t know about your BBA challenge until after official signups had closed – I SO don’t have time! – but I’m definitely enjoying reading about it.

    Brioche. Yes. Yum!

    7:46 pm  Jun 8th, 2009
  6. Phyl

    Beautiful job! And nice write up, as always. My brioche gluttony (yes, I really did bake all three!) is at

    7:50 pm  Jun 8th, 2009
  7. Ruby

    Wow Nicole, looks amazing! And you know how much I love BUTTER!

    8:02 pm  Jun 8th, 2009
  8. Heather in SF

    What a pretty brioche, and the sandwich and granita look so wonderful. Thank you for the fun post!

    8:08 pm  Jun 8th, 2009
  9. Sarah (Coffee Beans and Curry Leaves)

    This looks like a wonderful brioche recipe. I love to make my cinnamon rolls from brioche dough (now that’s really butter overload!). That brioche breakfast sandwich looks awfully tasty though…

    8:15 pm  Jun 8th, 2009
  10. sara

    Looks GORGEOUS! Love all your photos. 🙂 Here’s my post:

    8:37 pm  Jun 8th, 2009
  11. Janice

    Oh my! Granita and brioche- you just turned my little sheltered world upside down. I MUST try that sometime!

    8:41 pm  Jun 8th, 2009
  12. Dianne

    I want that egg sandwich. Right now.

    I, too, made the rich man’s brioche and really enjoyed the buttery result. I was not happy, however, with the way I shaped the petites brioches a tete….Thanks for posting that video, as I will follow those instructions the next time I make them. I started out by nearly separating a third of the dough piece from the other two thirds, like in the video, but didn’t push down the head once I placed it in the mold. As a result, mine just sort of re-formed themselves into “headless” rolls when they baked. I did try Peter Reinhart’s method of poking a hole in one end and pushing the “tail” up through the hole, and that worked a lot better. Anyway, regardless of how they were shaped, they tasted phenomenal!

    8:48 pm  Jun 8th, 2009
  13. Laura

    Nicole, despite being Italian I never heard of the brioche con il tuppo that they eat in Sicily. Two Italian fellow bloggers mentioned to me after seeing my pictures.

    I have made brioche before, so the recipe was straight forward and probably the best I have made. I made the middle class since from experience I know that rich man has too much butter.

    Can’t wait to try the Casatiello.

    Keep on baking!

    8:51 pm  Jun 8th, 2009
  14. Steph

    The dough does look like frosting!! Too bad it didn’t taste like it though. I think I would’ve been too scared to try raw dough, the yeast freaks me out! Your brioche looks very good.

    9:06 pm  Jun 8th, 2009
  15. chris

    Looks amazing. The Rich Man’s dough was unlike anything I’ve ever encountered, but it sure made great french toast!

    9:30 pm  Jun 8th, 2009
  16. Lori @ RecipeGirl

    You need a huge pat on the back for leading & inspiring this wonderful group of bakers!! You’re working so hard, and everyone seems so excited. Yay!!

    I’m infinitely jealous of the brioche. Especially the cinnamon swirl loaf. Would love to have tasted!

    10:01 pm  Jun 8th, 2009
  17. Sara, Ms. Adventures in Italy

    Those look delicious!! I have to be honest I’m glad you guys are going through the book so I can follow later 🙂 Yum granita and brioche! There’s a Sicilian pastry place near my house in Milan now that does a good brioche…but still needs work on the granita 🙂

    10:37 pm  Jun 8th, 2009
  18. Deb

    Oh, and thanks for the giveaway mention! I appreciate it!!!


    11:10 pm  Jun 8th, 2009
  19. amanda

    o.m.g. i ate this bread all three ways (cinnamon swirl, breakfast sandwich, & w/ granita) and let me just say – IT IS SOOOOOO RICH AND DELICIOUS! the breakfast sandwich did make me feel…. a little full of cholesterol – but my tastebuds were in heaven! i can’t wait to taste the poor man’s version nicole! and make some burgers for it. 😉

    11:19 pm  Jun 8th, 2009
  20. Jackie @

    What a scrumptious breakfast. I’m drooling in front of the screen of my computer. Wish I could get a smell-O-vision.

    12:26 am  Jun 9th, 2009
  21. Susie

    Ok now those are adorable. I would eat that in a heart beat. Great job.
    Nice baking along with you,

    12:43 am  Jun 9th, 2009
  22. Katie

    Jackie – I know what you mean about drooling in front of the computer screen.

    I love the granita idea. I’m definitely going to have to try some of that.

    Oops, I went ahead and made the challah. I’ll have to go back and make the casatiello.

    Anyway, here’s my brioche post:

    4:12 am  Jun 9th, 2009
  23. patsyk

    Your brioche looks so rich and flakey and full of buttery goodness! Great job!

    5:07 am  Jun 9th, 2009
  24. Paula - bell'alimento

    Your brioche freeforms are gorgeous. I will def be making a breakfast sammie next time. My Brioche post is here

    5:28 am  Jun 9th, 2009
  25. Judy

    Beautiful brioche, Nicole!!! I really must try this again when we are finished with all of the other breads. Mine didn’t turn out quite so well…

    5:38 am  Jun 9th, 2009
  26. Cindy

    Hi Nicole,beautiful brioche. Thanks for the step by step directions for forming the brioche a tete. Your photos were way more instructive than PR’s. The video was very great, I’m glad you provided the link. Wish I’d seen it before I formed mine. I did not realize how agressive you had to be in severing that little “head”. I did not roll hard enough and I did not push it in, so it was lopsided.
    Your breakfast sandwich would make an Egg Mc Muffin blush with shame!!

    6:18 am  Jun 9th, 2009
  27. nico

    very nice as always. I was ready to go for the challa, I thought casatiello was a modification of brioche, I’m glad I read the post. I took last weekend off from the challenge because but not from baking since I made bagels again, they were as good as the first time.

    6:23 am  Jun 9th, 2009
  28. Haley J.

    Wow – I love how your shaped your rolls. The Sicilian method it is, next time! I also enjoyed my first brioche with raspberry jam….and it certainly didn’t disappoint!

    I have posted about the brioche on my blog here:

    and more pictures on Flickr here:

    Looking forward to seeing your casatiello!

    6:28 am  Jun 9th, 2009
  29. Tina Lane

    I just found your blog and I am really enjoying it! My fiancee loves to bake bread and he will be so excited to read this. If you ever make croissants, or already have, I want to know about it!

    6:43 am  Jun 9th, 2009
  30. Valérie

    Wow! I don’t know if I will ever have the guts to make this myself (a POUND of butter?!), but if I do, your pictures and post will be a huge help. Great job!

    And your “Brioche McMuffin” sounds like a scrumptious idea… *stomach gurggling*

    6:44 am  Jun 9th, 2009
  31. Amanda

    I am now dreaming about brioche! I’ve only made it once and it didn’t turn out that great. I have serious issues with yeast but I so badly want to master bread baking. I think you’ve forced to try it again 🙂

    6:44 am  Jun 9th, 2009
  32. Karen Khemsurov

    I really enjoyed the step by step coverage of your brioche baking. The pictures were so good, I wanted to reach right in and grab one. Thank you!

    8:52 am  Jun 9th, 2009
  33. Ben

    Oh so pretty! You guys are doing a great job. I just wish I had the energy and time to bake all those delicious breads! :-p

    8:56 am  Jun 9th, 2009
  34. Jennie

    I have been wanting to make brioche but the recipe I have calls for kneading it the mixer for 30 minutes. Which would be fine, but my mixer has been making an ominous ker-thump ker-plump sound when I’ve been making bread lately. I’ve got a new mixer all picked out and bookmarked for the day that mine dies. Anywho, I have a feeling that mixing bread dough for 30 minutes would be the end of my poor little workhorse.

    So, my question was, about how long do you think you mixed it after you had to switch to the bread hook?

    8:59 am  Jun 9th, 2009
  35. Nicole

    Jennie: It was mixed/kneaded for less than ten minutes (other than mixing in the butter) and it was all on low speed. The instructions were to let the dough rest for five minutes to develop gluten instead of extra kneading before adding the butter. After adding the butter, I think I mixed for an additional 6-7 minutes.

    9:15 am  Jun 9th, 2009
  36. Jenn @ Pete Eatemall

    I loved making the Brioche. I made an Almond Filled Ring – and left with my Mom. It was yummy…your little ones look so rich and cute…I have always filled brioche with something …cinnamon rolls, almonds…I need to try just as is…looks great! Thanks for sharing! Happy Baking.

    9:08 am  Jun 9th, 2009
  37. MyKitchenInHalfCups

    It really is out of sight rich!
    Beautiful Brioche Nicole!!

    10:29 am  Jun 9th, 2009
  38. The Duo Dishes

    Bacon, egg and cheese on brioche?! Yes, please. Yours look great.

    12:21 pm  Jun 9th, 2009
  39. Ann

    Wow! Informative and great pictures. Italians seem to do everything best:)

    12:44 pm  Jun 9th, 2009
  40. Devany


    I loved the granita idea! Nice combination! Your breakfast sandwich also looked delightful… a heart attack on a plate as they say. Your pictures are so great! I don’t know how you do it, do you use a third hand? 😉

    I never switched to the dough hook, as the dough was so light and fluffy.

    Here’s my post:

    3:01 pm  Jun 9th, 2009
  41. pam

    The rolls are adorable, but that cinnamon bread is really calling my name!

    4:54 pm  Jun 9th, 2009
  42. Rebecca

    I love the cinnamon swirl idea. I will definitely be trying that out next time I make brioche!

    I finally had a chance to write my brioche post this evening. Now on to the Casatiello!


    4:59 pm  Jun 9th, 2009
  43. Aimee

    So inspiring, thank you. I’m hearing so much about this book, but I think I will just hang out here, if you don’t mind! Love the helpful photos. Is your camera covered in flour now? 🙂

    7:31 pm  Jun 9th, 2009
  44. Daniel

    Beautiful shapes. I sort of wish I had done a ton of free-form ones like you, but I’m sort of going strictly by the book on stuff that I am unsure about. Thanks for the chance to bake along with you. Here’s my post:

    2:24 am  Jun 10th, 2009
  45. Di

    Wow, everything looks fantastic, Nicole! The granita sounds really yummy, too. My post won’t be up until later in the week–I’m just using the second half of my dough this morning.

    6:13 am  Jun 10th, 2009
  46. John

    It looks very goods
    I’ll definitely to come back to your blog again.

    8:48 am  Jun 10th, 2009
  47. Chez Us » Brioche

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  48. Carol

    Your brioche turned out beautiful! I thought the little top hat was so cute. And the cinnamon swirl loaf looks delicious. Okay, I think I’m going to have to break down and get the book.

    12:37 pm  Jun 10th, 2009
  49. Holly

    I really love your pretty little brioche! I think your idea you mentioned about making hamburger buns with these would be great!

    I made some mini cinnamon buns with mine. Here is a link:

    8:26 pm  Jun 10th, 2009
  50. prasetio

    Hmm….Yummy. This food is very delicious, thanks for share. great picture.I love it. I’ll wait you on my blog also.

    6:31 am  Jun 11th, 2009
  51. Jeff

    I never thought about switching to the dough hook. I had the climbing problem and found myself playing gatekeeper with a spatula.

    I will glady take one of those bacon egg and cheese brioches too!

    7:04 am  Jun 11th, 2009
  52. Jude

    That buttery dough almost seems too rich. Looks impossible to do by hand, which is a good thing in my case.

    4:36 pm  Jun 11th, 2009
  53. Dave Jones

    Wow! sounds delicious….brilliant photo story.

    6:43 am  Jun 13th, 2009
  54. kellypea

    I’m loving your detailed posts as you work through the recipes. I’m finally making the rich brioche this weekend so thanks for all the “play-by” here. Gorgeous photos as always, too.

    9:45 am  Jun 13th, 2009
  55. Laurie Ashton Farook

    Mine were not the resounding success that yours were. I made the poor man’s version with sourdough and it failed. Nobody liked it. I ended up putting it into bread pudding with copious amounts of sugar to save it, and happily, that worked.

    I’m convinced it’s me, not the recipe.

    5:19 am  Jun 15th, 2009
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  57. rabbittrick

    Omg these made me fall off my chair. Absolutely delicious! They look simply gorgeous. Thanks for the step by step pictures! Can’t wait to try these =) I think they will revamp what breakfast is all about

    12:23 pm  Jun 16th, 2009
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  59. AP269

    Your brioches à tête look soooo cute! I made the poor man’s version and wouldn’t do it again unless I wanted plain white German bread. Next time I’ll go for the middle-class brioche and make them in Brioche pans. Here’s my post:

    3:25 pm  Aug 22nd, 2009
  60. Abby

    I made the middle class version based on what I read in other people’s posts…It was good, but not really my type of bread. I’m excited for the casatiello, though! Here’s my post:

    8:12 pm  Sep 17th, 2009
  61. Penny

    Your Brioches look so good…great pictures! I made the middle class and made some brioches à tête and one bigger one. They turned out really well.

    9:04 am  Oct 12th, 2009
  62. kyle

    Hey there I was wondering if you could pot an overall ingredients list for me 🙂 thanks

    9:56 am  Dec 12th, 2009
  63. Emily

    I did the Middle Class Brioche and it may have changed my life. I am going to have to try the full butter version next!

    5:02 pm  Jan 14th, 2010
  64. LarryB

    I’m running through BBA at a slightly faster pace because I want to be able to make and re-make the recipes with ease in the future.

    I just made the dough for the Middle-Class Brioche and was wondering how to form them without brioche molds. I want to be able to give some away for critique. I think I’ll use a muffin tin so they have a bit more pan-crust, and I’ll definitely try the shaping technique from the video.

    9:20 am  Feb 5th, 2010
  65. Gabreann

    I’ve got the same problem as you,

    5:37 am  May 17th, 2010
  66. Aastha

    I think we need to talk about this,lucy

    4:08 am  May 18th, 2010
  67. Girls Bedroom :

    my mother always buys the best kitchen aids that she can find on the market ::

    3:32 pm  Oct 29th, 2010
  68. Thermal Imaging %0A

    kitchen aids have a variety of different appliances that can help you cook your food easier .,;

    10:19 am  Nov 16th, 2010
  69. Rebel

    Oh my sweet lord… I love this post. My petite brioche a tete are rising right now (middle class for me). And it’s literally perfect timing for me to read this post, because they’ve risen for a little over an hour, and now I know not to let them go for the full two hours.

    God bless you for doing the rich man’s brioche (life is short!) and thank you for all the glorious pictures. I was trying to figure out the shaping technique from the book, but with only two pictures I wasn’t quite getting it. And if I haven’t gushed enough – that breakfast looks AMAZING… I hadn’t thought of making a sandwich out of my brioche, only ever had it with a bit of jam, or you know, just plain.

    Oh… and re: adding butter by hand, I did it *once* and the very next day I marched out to the store and bought my Kitchen Aid mixer! LOL.

    8:41 pm  Jan 19th, 2011
  70. hayvanc?l?k

    The Middle Class Brioche calls for a more moderate amount of butter, while the Poor Man’s Brioche almost seems healthy after reading the butter content of the other two.

    4:57 am  Feb 23rd, 2011
  71. Pierre

    Just did this to offer in a Xmas gift basket with some of my home-made lemon-marmelade. I did every step in “old-fashion”, using only a spatula, a whisk, and my own two bare hands. Being a 30y.o. dad of three, pharmacist, cyclist, hipster….my life is already very fun… but working this dough bare-handed was the most fun I had in a while!!!!

    As I’m writing this, the dough is resting in the fridge overnight, and I’ll bake it tomorrow. I plan on doing 2 braided loafs… can’t wait. I know somebody who’s gonna have a nice breakfast on Dec26th!!!

    12:56 pm  Dec 21st, 2011
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  74. K

    Is there a recipe for this? I want to make these…maybe I’m blind haha, but I can’t find it!

    9:00 am  Jun 5th, 2014
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