Brioche Mini Loaves

With Christmas just around the corner, I thought I'd share my favourite chicken liver parfait recipe (it's just a silky smooth luxurious pate, really) along with a spiced cranberry compote and homemade cute little brioche loaves. I chose to do cranberry compote this time, given the season. One can find frozen cranberries at good supermarkets.  Look out for the Hillcrest frozen berry range. Usually, I simply play around with apple, pear, onion and of course, seasonal plums. All simply divine ingredients to use for a compote. I particularly enjoyed this festive flavour combination with the nostalgic warm and fuzzy spices in the cranberry compote and of course, the sweetness and much needed tartness it provides to cut through the gloriously rich parfait and buttery brioche. I will post an easy crowd pleasing dessert recipe tomorrow on my Instagram.  So keep an eye out 😉 And then, I'm officially switching off until 6 Jan 2019! Wishing you all a Happy Christmas and an incredible 2019!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Snack
Servings 12


  • 3 ½ c (875 ml) cake flour
  • 1 tsp (5 ml) instant yeast
  • 2 tsp (10 ml) sugar
  • 1 tsp (5 ml) malden salt
  • 1/3 c (80 ml) warm milk
  • 250 ml butter melted warm
  • 4 large eggs beaten
  • Egg wash: 1 egg beaten with a pinch of salt
  • Garnish: Fresh thyme leaves and Malden salt


  • Sieve the flour and place into a large mixing bowl together with the yeast, sugar, salt, warm milk, warm butter and eggs. Mix well until all the ingredients come together ( I use the paddle attachment of my trusty old Kenwood Chef).
  • When the mixture is well combined. Knead for at at least 10 minutes until a soft dough is achieved with a bit of elasticity or bounce to it. Once again, I use my Kenwood dough hook attachment to achieve this. It is quite a sticky dough (due to all the butter, oh yeah!), so don't stress. Leave in the bowl, cover with a tea towel and allow to proof for at least 1 hour.
  • With floured hands, knock down the dough and dived into 12 pieces. Shape and place into mini loaf tins. You should have enough for 10 - 12 depending on the size.  Brush with egg wash, sprinkle with thyme leaves and salt.
  • Allow to proof again for about an hour to allow then to increase in size slightly.
  • Bake in a preheated 180 degrees for 12 – 15 minutes - depending on size once again. Whatever you do, do not over-bake. Serve warm!
  • Tip: Roll into 12 little brioche rolls or knots if you don't have mini loaf tins. Same baking time applies.
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