Introduction
This recipe is much like the Palmiers from Dessert Person in that 80% of the work is making the dough – except this time it’s brioche instead of puff pastry. Brioche is a great buttery dough that can be used for anything where butter will shine (such as French toast and a variety of desserts). The twists themselves can be topped with a variety of different sugar blends – listed ones include coriander sugar, cinnamon, etc.
Recipe Outline
| Recipe: Brioche Twists | Special Equipment: Stand Mixer |
| Source: Dessert Person | Time: 1 day |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Dough
Making The Twists (And A Loaf)
Tip 1: Don’t worry if your twists don’t grow significantly in size.
Tip 2: Feel free to try some other shapes. You should have plenty of dough if you follow the recipe. Alternatively, only use half of the recipe for twists and make a loaf with the other half.
Baking The Brioche
Final Product
Key Takeaways
- Keep a close eye on the brioche so it doesn’t over-bake.
- Final Score: 3/5 – Brioche is a must know bread and this recipe is a fun way to learn it.
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