Sunday, 13 March 2016

Easy Brioche with leftover egg yolks

How to use up leftover egg yolks after making pavlova or meringue is an issue.
So, here is another idea for using up the egg yolks.
I had 3 egg yolks left over so I used these 3 egg yolks instead of 1 whole egg in a recipe for sweet dough.
The result was surprisingly good. The bread turned out very soft, fluffy and yet moist.
It was a bit like Panetone or Brioche.

Handling the sweet dough was tricky as it was a very wet dough and stuck to my hands.
Unfortunately, I don't have one of those fancy stand mixers but I just have a good old hand mixer.
Recently, I discovered that the "dough hooks" which came with the hand mixer can do the same job as the stand mixer. I've been using my very basic hand mixer for a long time, but I have never used the "dough hooks" until I discovered they were actually for dough.
Anyway, kneading sweet dough has became a doddle. 

  • 250g strong white flour
  • 20g caster sugar
  • 7g easy-action yeast
  • ¼ tsp salt
  • 3 egg yolks
  • 50g unsalted butter softened or low-fat spread
  • 80ml milk
  • zest of 1 lemon
  • 50g raisins


  1. Put all the ingredients, apart from the raisins, in a bowl and mix together with an electric whisk with dough hooks for about 5 minutes until the dough becomes a ball. If the dough struggles to come together add 10ml more milk to make it very sticky.
  2. Cover the bowl with cling film and leave the dough in a warm place until it doubles in size.
  3. Knock down the air and mix in the raisins with your hands with some oil.
  4. Shape the dough and place it in the baking tray and bake in a preheated oven (140c fan) for 10 minutes.
  5. Turn down the temperature of the oven to 120c and bake for another 20 minutes.
  6. Take the bread from the oven and cool for a few minutes. Then decorate with icing.