Olive Magazine


Brioche is an enriched bread from France, typically eaten for breakfast or dessert, or as a pastry-like snack. Its uniquely rich flavour and fluffy texture come from the addition of eggs and butter to the dough mixture, as well as milk and sugar. This recipe is straightforward, it just requires a little patience while you wait for the yeast to do its good work raising the dough. The resulting bacon and chive buns, loaded with crispy bacon,

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