briocheSo French and so delicious! One of The Sugar Breakup team is a great baker of breads, particularly of the French persuasion.

So when a delicious bread was needed for Sunday brunch, brioche was the only answer.

The thing that is different with this brioche recipe is that it rises in the fridge overnight so you can do the work the night before and pop it in the oven in the morning ready for brunch (or maybe lunch if it’s a lazy Sunday morning…)

  • Makes: 1 loaf (approximately 12 slices)
  • Oven temp: 200C
  • Cook time: 15-20 minutes
  • Pan size: standard loaf pan (approx. 21cm x 11cm)

120g butter
2 large eggs whisked (room temperature)
2 tsp yeast
2 tbsp The Sugar Breakup Dextrose
½ cup warm milk
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