Hello friends

I was looking for a brioche l had in France this summer it was sweet , tender and had a sugar glaze ...was soooo soft and wonderful. Do any of the friends have a recipe that sounds like that?

Rose has a brioche dough p 94 TCB. She combines it with a streusel filling for that recipe and uses in the next to make sticky buns. If you have brioche tins, there’s nothing to say you couldn’t bake the dough in the traditional shape (google brioche à tête). Or any other shape you like.

I don’t have any other books other then the cake bible and her last published one.  Is it in there?

Carolita - 07 January 2010 10:13 AM

Rose has a brioche dough p 94 TCB.

We tend to use the abbreviation TCB on the forum, because it’s easier than typing out The Cake Bible every time you refer to a recipe. Rose’s Heavenly Cakes is often RHC. Sometimes people just type CB and HC.

The Cake Bible also has a very fine index. The table of contents and index in RHC are not quite as good, in my opinion. But browsing through any of Rose’s books is always worthwhile.