Recipes > Breads > Buns & Rolls > To Make a Brioche Roll With Head

To Make a Brioche Roll With Head

Instructions

Take up carefully a little of the paste, and turn it into a ball about three inches in diameter; flatten it a little on top, and with a knife open a little place on top, and lay a small ball of paste into it. Let it rise to double its size, and bake in a moderate oven for twenty to thirty minutes. If a glazed top is wanted, brush it over with egg yolk diluted one half with water, before putting it in the oven. Serve hot or perfectly fresh.

Print

Print recipe/article only

Source

The Century Cook Book (1901).


comments powered by Disqus