I made another batch of brioche dough on Saturday night and baked it on Sunday morning to provide my breakfast for the week. However, this time I didn't want to freeze the dough as last time that resulted in a loaf that didn't rise so well, so I baked one loaf and then eight individual muffin sized brioches. I know that sometimes brioche is eaten savoury so I scoured the Internet for savoury recipes and found one for brioche stuffed with tuna. You make the tuna filling with emmental and gruyère cheese so ideal for a cold snowy Swiss winter evening. Bon appetit to me!
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