Over time, the brioche recipe evolved and became more refined ... the fridge and transfer it to a floured surface. Transfer ...

give Jane Mason’s recipe a go: it takes time and patience, but it’s well worth it. Prefer to buy a loaf from the supermarket? Katie Lee’s easy brioche french toast casserole is similar to ...

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.

Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices. Put the butter ...

Something delicious and a real treat is home-made brioche. My favourite part ... there'll never be leftovers. This recipe makes 1 large loaf.