Azuki Brioche Rolls with Matcha Mascarpone

Azuki (red bean) filling is one of my favourite Asian sweet ingredients. The best I’ve had to date was the koshi-an I had in Kyoto, Japan as an exchange student. I took a wagashi (traditional Japanese confection) course from school in the second semester. The craft is a unique part of traditional Japanese culture. Wagashi has a strong emphasisRead more

Vanilla Orange Rhubarb Brioche Loaf

I fell deeply in love with brioche ever since I made those brioche hot cross buns earlier this month. I’ve been using the same recipe to make loaves for breakfast, and I’d eat three slices in one sitting. Working at a French bakery made me mentally immune to the word “butter”, but I think my growingRead more

Honey Glazed Brioche Hot Cross Buns

Spring is official! In less than two days it will be Good Friday, when hot cross buns are traditionally served. Though Easter is not a tradition in our house, I remember there were always chocolates around this time in spring. For me, it was about the food, the ham and all, however hot cross bunsRead more

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