I still used the Parisian Brioche recipe, but change it to loaf form and wrap with ham this way..
use blade to make a slit like this..
Try to finish the loaf within the same day as it tend to turned dry the next day (maybe due to no liquid is added and only contain eggs liquid). Next time I have to twist a bit the recipe by adding some milk..
This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)
