45 minutes

For 10 people

INGREDIENTS (10 portions)

300 g Oldenburger Butter, unsalted
60 g parsley leaves, chopped
20 g curry powder
750 g flour
42 g dry yeast
30 g sugar
125 g Oldenburger UHT Full Cream Milk, 3.5% fat, lukewarm
4 eggs
6 g salt
50 g goji berries
sea salt



Melt about 200 g Oldenburger Butter, add parsley, then purée and refrigerate it. Mix the rest of the Oldenburger Butter with the curry powder and refrigerate this, too.

Making the Brioche

Mix the flour, yeast, sugar and Oldenburger Full Cream Milk into a dough and leave it to rise for about 30 minutes until the volume has roughly doubled. Add the eggs, parsley butter, salt and goji berries and knead into a smooth dough. Let the dough rise again until the volume has doubled. Put the dough in a buttered and floured pan and let it rise again. Brush with egg yolk and sprinkle with coarse sea salt. Bake at 200 °C for 40 – 50 minutes until golden yellow.

The Final Touch

Serve the parsley brioche with curried butter.


01. You can also serve it with banana-curry butter!

02. You can mould butter into attractive shapes using, for example, a biscuit cutter, a scoop, a butter stamp or a piping bag.

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