Facebook Pinterest Google+ Twitter Email
Category: Breads
Serving: 5-6
Preparation: 3:20

Thick toasted brioche slathered with nutella and squished with ripe monkey banana, sinking into it in the morning fires you up for the day.

This is an adapted recipe from Aparnaji. She has been inspiring me to bake one bread a month.


Tangzhong (Flour-Water Roux)
1/3 cup all-purpose flour
1/2 cup water
1/2 cup milk
2 1/2 cups all-purpose flour
3 tbsp sugar
1tsp salt
2 tbsp powdered milk
2 tsp instant dried yeast
1/2 cup milk (and a little more if needed)
1/8 cup cream or 1 egg
1/3 cup tangzhong (use HALF of the tangzhong from above)
1/4 tsp salt
25gm unsalted butter (cut into small pieces, softened at room temperature)


1. Mix the water and milk in a pan, Whisk in the flour to form a smooth mixture.
2. Over low heat,gently stir the mixture to form a roux, you will know when it starts to leave the mark of the spatula. Remove and cool completely. (I had popped it in the fridge)Tangzhong is ready.
3. In a stand mixer, place all the dry ingredients and mix well.
4. Add the Tangzhong, cream and milk and work it into a dough.
5. If required add some milk. In about 10 minutes you will have a soft dough. Add the softened butter and let it mix for another five minutes.
7. Rest the dough in a warm place for 45 minutes.
8. Bring the dough bake to the table knock, and roll it as you like into a bread ot bun. This is the time when you can add your favorite stuffing (coconut cream, caramelized balsamic onions and wild thyme, nutella, cinnamon sugar)
9. Rest the dough for another 45 minutes and give it a nice egg wash and bake at 170C for 20-30 minutes. (Keep watching you will know when it is done - Intuition)

Serving Ideas

Serve along with a hot mug of coffee or tea

Latest Recipes