Recipe: fresh tome brioche

This brioche is made with the same fresh tomme cheese (pressed curds) used to make Saint-Nectaire cheese. It is one of the traditional brioche recipes of Auvergne. This recipe is for the sweet version but there’s also a savoury tomme brioche and one containing bacon pieces.

Serve 10

Level of difficulty: Average

Preparation time: 20 mins

Cooking time: 1 hr 15 mins

Ingrédients

1kg fresh Saint-Nectaire tomme cheese (or fresh curds)
400g sugar
500g flour
6 eggs
1 sachet of baking powder
Pinch of salt

La Brioche de tome

Method

Preheat the oven to 165°C
With your fingers, roughly crumble the fresh tomme cheese into a large bowl.
Add the baking powder, salt, sugar, eggs and flour, stirring with a spoon between each ingredient.
Knead the dough which should be firm and sticky.
Place the dough in a greased cake tin, without pressing it down. Bake for 1 hr 15 mins until the brioche is a nice golden brown.
Serve warm or cold. It can be served with jam.

Added bonus

Added bonus
Tomme brioche comes in sweet and savoury versions, simply adjust the ingredients to suite your taste!

If you’d rather buy one, you’ll find it easily in 🍞 the bakeries of Sancy

The tome brioche, a speciality of the Sancy

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