Savory Sage Honey Brioche (Print Version)
# Ingredients:
→ Dough
01 -
3¾ cups of plain flour
02 -
2¼ teaspoons or 1 packet of instant yeast
03 -
1 teaspoon of table salt
04 -
¾ cup of milk, warmed slightly
05 -
3 tablespoons of honey
06 -
6 tablespoons of room-temperature salted butter
07 -
3 eggs at room temperature
→ Sage Honey Butter
08 -
12 fresh sage leaves
09 -
6 tablespoons of softened salted butter
10 -
3 tablespoons of honey
→ Finishing
11 -
1 egg yolk whisked with a tablespoon of water
12 -
A pinch of flaky sea salt for topping
# Instructions:
01 -
In a stand mixer bowl, throw in the flour, yeast, and salt. Pour in the warm milk, honey, eggs, and butter, and use the dough hook. Let it blend for 4–5 minutes until smooth. Add a touch more flour if it’s super sticky. Pause and let it sit for 15 minutes (or even an hour if you’ve got time).
02 -
In a pan, saute the sage leaves in a tablespoon of butter until crispy. Chop them up, then stir into the remaining butter along with honey and a sprinkle of sea salt.
03 -
Cut the dough into two halves and roll each into a 12-inch square. Slather sage honey butter on the surface, slice each square into 6 strips, and curl each strip into a coil. Place the rolls in a 9x9 baking dish lined with parchment.
04 -
Brush the dough spirals with the egg mixture. Cover them and leave them to puff up for about 30 minutes.
05 -
Bake at 350°F for 22–25 minutes until they have a golden color. As soon as they’re out, brush on the leftover sage honey butter and sprinkle some flaky sea salt on top.
# Notes:
01 -
These are great for big family feasts like Thanksgiving.
02 -
Save extras for breakfast—they’re just as tasty the next day.
03 -
To get the best dough, have all your ingredients at room temp.
04 -
Save leftover sage butter to spread on rolls at the table!