By Paul Hollywood
A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould.
Brioches à tête
See all recipes for brioche (8)
Lamb burgers with mint mayo and tomato relish
Garlic mushrooms and cured ham on toasted brioche
Scrambled eggs with smoked salmon and brioche
Gruyère and pancetta brioche sandwich
French toast with bananas and maple syrup
Good as a sweet bread or served with cheese or pâté. It can be used in place of plain bread when making bread and butter pudding. It’s also delicious pan-fried in butter and served with a fruit coulis and crème fraîche.
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