Chef - Joe Mercer Nairne

Producer - Quickes Farm

Ark of Taste Product - Whey Butter

Joe baked these loafs for his kitchen brigade's breakfast and they went down a storm! Breakfast, brunch, lunch or dinner, these tasty Brioche offerings would be a delightful treat any time of the day!


– In a kitchen aid bowl measure out yeast, flour, sugar and salt. Refrigerate for at least 2 hours.

– Dice the cold whey butter.

– Attach the kitchen aid bowl, pour in the eggs and start the mixer. Once combined start feeding in the cold diced butter.

– Once all the butter is incorporated keep mixing at high speed until you have a strong elastic dough. Refrigerate for at least 6 hours.

– Line 8 individual brioche moulds. Cut the dough into 16 equal pieces.  Place one piece of dough in the bottom of each mould then lay a slice of pancetta on top. Place a second piece of dough over the pancetta. Allow to proof for one hour or until the dough is bulging over the top of the mould.

– Preheat the oven to 175°C.

– Glaze with egg yolk and place in the oven for 12 minutes until golden brown.

– Turn out onto a wire rack and cool.

Ingredients (for 8 loafs);

250g unsalted whey butter 420g T55 flour 22g fresh yeast 42g sugar 17g salt 5 whole eggs

8 slices of pancetta