What you’ll need…
- 2 balls of Northern Dough Co Brioche Dough
- Egg/ milk for glazing
- Sprinkling of Sugar Pearls
Don’t forget
- No flour needed when working with Buttery Brioche Dough
Brioche Loaf with Sugar Pearl Topping
A special loaf for a delicious breakfast treat. Add raisins and sultanas for a fruity version.
First, defrost your dough (either overnight in the fridge, or for 3-4 hours on the worktop), leaving your dough in the wrapper. Then unwrap your doughballs and mould them together, shaping into a rough log shape. Place into a lined loaf tin or baking sheet and cover. It’ll now need to proof (double in size) which will take a few hours (the time will depend on the room temp, approx. 3-4 hours). If you have a nice cosy spot like a shelf over a radiator, it’ll work a treat, just don’t place over a direct heat.
Once the dough has doubled in size, it’s time to give it a little egg (or milk), then sprinkle the sugar pearls on top. Bake at 160 degrees in a Fan Oven (Electric 180 degrees) for 20-25 mins until golden brown.
Set aside to cool, then slice and it’s ready to toast and add your favourite jams and spreads for a delicious breakfast or elevenses treat.