Whether you want to try making your own dough from scratch or rely on the shop-bought stuff, these luxurious brioche dishes are the stuff brunch dreams are made of. Pillow-soft, slightly sweet and ...

Brioche is made from an enriched dough that uses eggs ... Keep it simple or go wild with some of our favorite variations, ...

Growing up in Rome, one of my favorite styles of Easter Bread was from The Franklin Hotel in Rome. I remember every year my ...

The dough can be balled up and layered into ... The pastry has spawned a whole range of variations, from brioche buns to pillowy loaves with flavorful add-ins. Butter is fundamental to all brioche ...

Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic ...

Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls.

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.

Place the warm milk and sugar in the bowl of a stand mixer fitted with a dough hook and sprinkle with the yeast. Set aside to rest until the mixture bubbles – about 5 to 10 minutes. (If you can ...

"The soft, buttery rolls will match anything on the table while the rosemary and parmesan variation adds a savory ... bowl of a stand mixer fitted with a dough hook attachment.