Below, baking expert Nathan Myhrvold shares three simple shortcuts that ensure a fluffy and golden brown brioche loaf. 1. Use instant dry yeast over the active dry kind. Since instant yeast is ...

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.

Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices. Put the butter ...