Trevor's Kitchen - The Art and Soul of Cooking

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

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