Brioche pur beurre

Chef Philippe’s selected butter brioche enriches a fresh-yeast dough with whole eggs and two butter grades: unsalted and demi-sel. This version shapes the dough into small fringed spirals rather than a single loaf.

Fresh baker’s yeast dissolves in warm milk. Flour, salt and sugar mix separately before the milk-and-yeast mixture and whole eggs enter the dough, which is kneaded until it gains structure.

Tempered butter pieces are incorporated until the dough comes away from the bowl. The dough rises, is knocked back and rests overnight in the refrigerator before further shaping.

On a floured surface, the dough is rolled into strips and cut with small fringes along one edge. Each strip rolls into a spiral and stands in a brioche mould before its final rise.

An egg-yolk wash diluted with cold water coats the risen briochettes. Baking colours the small brioches, which cool before serving.