Sesame Brioche

Brioche dough is made with a high proportion of butter and eggs worked in slowly over a long mix. The result is a very soft, slightly sweet crumb that’s more like a rich bread than a pastry — not as heavy as it sounds, but noticeably more tender than a lean loaf.

This version is braided into a simple plait, proofed until it domes above the pan, then egg-washed and finished with a generous coating of mixed black and white sesame seeds before baking. The seeds toast in the oven and add a mild nuttiness that cuts through the richness of the dough.

It slices well and is excellent lightly toasted with butter. Also works for French toast if you have leftovers.

Available seasonally — check the board for current availability.