I tried a variation on the rum raisin brioche recipe I published previously. I changed the egg/milk ratio to have more egg and less milk; shying away from pain au lait and leaning towards real brioche. Notice the amount of liquid (milk or egg) is the same. Next time, I’ll try to go even more… Continue reading Happy New Year!
On a weekend morning, brioche makes breakfast such a delightful moment. The first slice is reveals the great flavors of rum and lemon. Three slices later, you’ll start realizing how it will be difficult to stop, in particular because of the raisins that surprise you from bites to bites. 666g flour 66g sugar 400g liquid… Continue reading Rum Raisin Brioche