Recipes > Desserts > Small Brioche

Small Brioche


Take the same dough as in foregoing recipe for Brioche Cake and roll it into small round balls the size of an egg; make a small opening in center of each with a wet finger; put a small ball of dough the size of a hazel nut into each one and set the brioche into a buttered pan; let them rise to double their size; brush over with the yolk of egg diluted with a little cold water and bake in a hot oven; when done brush them over with melted butter.


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Desserts and Salads (1920).

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