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There is no French bakery shop without a Brioche, that highly enriched dough, with light and flaky crust, and a high gloss, caused by brushing “la dorure” (egg wash), sprinkled with sugar. Hot from the oven, the Brioche is one of the best French bread/pastry after Croissants.
With a cup of coffee, some butter and jam, the Brioche is served as breakfast, and with some cheese, sausage, or smoked turkey, it is served as a brunch or a snack. Brioche has numerous uses in Cuisines, depending on the time, location, or occasion.
The most famous Brioche is, Brioche à Tête (Brioche with a head) or Parisienne. Also, they’re Brioche Nanterre, Brioche des Rois, Brioche Mousseline, Brioche feuilletée, Brioche de Gannat, Brioche Goubeaud, Brioche à la Bohémienne, Brioche Vosgienne, and so many others…each one is made differently, in shape, decoration, or stuffing, but the basic dough is always the same, with flour, butter, milk or water, salt or sugar, eggs, and yeast.
The History Of Brioche
The word “brioche” is derived from “brier” an old Norman form of the verb “broyer” (knead), it was mentioned for the first time in 1404. In the Middle Ages, it was common to make bread with yeast, eggs, and butter, in the Vendée region, sugar coming later. Until the 17th century and the 18th century, bakers started to add sugar to some sweet recipes. In the 19th century, Parisian bakers started to shape and try so many new savory and sweet recipes, using a special Brioche pan, or simply loaf pan or breaded Brioche.
How To Make Brioche Dough?
- 250 g all-purpose flour or bread flour
- 170 g unsalted butter, at room temperature
- 3 eggs
- 25 g whole milk
- 25 g granulated sugar
- 8 g instant yeast
- 1 tsp salt
- Dissolve the yeast in the warm milk, and mix the flour, sugar, and salt in the stand mixer.
- Using the dough hook, combine the ingredients, for 2 minutes, at slow speed, then add the yeast, mix for 5 minutes, until the ingredients are well combined.
- Add the eggs, then knead for 10 minutes, at high speed.
- Stir in the softened butter, for 5 minutes more, knead until the dough comes away from the sides of the bowl.
- Knead the dough, and cover. Let the dough relax for 2 to 3 hours, in a warm atmosphere (22°-30°C), until the dough has doubled in volume.
- Knockback the dough with your hands, and fold it over on to itself, several times. Cover with a plastic wrap, and refrigerate for at least 1 hour to 2 hours, and fold again on to itself.
- Cut the dough and shape as desired, and let it rise again, in a warm place, until it doubled in volume.
- Chill in the refrigerator before use. Follow the recipe, brush with egg wash (la dorure), and bake as directed.
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