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OUTDOOR AND ACTIVE
BRIOCHE BREAD STICK
For the dough
400g strong flour
100g butter
50g sugar
2 tsp salt
1 packet of dried yeast (7g), soak in 100ml of warm milk & 2 tsp sugar
100ml cold water
2 eggs
5 drops of vanilla essence
zest of 2 lemons

Method
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Chop the butter into 1 cm cubes and mix with the flour
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Mix all wet ingredients and sugar and then add to the flour and butter
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knead for 5 minutes
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If not using immediately, place in a sealed container and refrigerate (up to 12 hrs.)
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When the fire is ready (embers have formed) take 75-100g pieces, roll into a ball and then form into a sausage
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wrap tightly around a stick and toast over the embers of a fire
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Toast until golden brown
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