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I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were

I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were

Cool butter, cool headsThe weekends I tested this recipe temperatures were tepid—in the 40s and 50s during the day and the teens and 20s at night. Keeping the butter cool but not cold is crucial for successful lamination. But I’m not a pro, and you probably aren’t either, and this dough is wet enough that a little extra flour won’t hurt it. Photo by Joseph De Leo, Food Styling by Lillian Chou 2. Photo by Joseph De Leo, Food Styling by Lillian Chou

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Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.


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