Strawberry and Vanilla Brioche

Strawberry and Vanilla Brioche

Not only do these brioche taste fabulous, there is the added bonus that the dough can be made the day before and proved overnight in the refrigerator. Have the filling and tins prepared and the assembly can be done in minutes. If, however, you wish to make and bake the brioche on the same day, leave the dough in a warm place for 2 hours or until doubled in bulk then proceed with the recipe.

Photography by Manja Wachsmuth
From issue #33
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