Classic Brioche Recipe (2024)

FAQs

What makes a brioche different to most breads? ›

9. What makes brioche different to most breads? Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste.

Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). Brioche de Nanterre is a loaf of brioche made in a standard loaf pan.

Advice for making traditional brioche:

Use good-quality flour with a high gluten content, ideally a fine pastry flour (T45 in France). Classic French brioche recipes use half as much egg and butter as flour.

Overnight Proof: By letting the dough rise slowly in a cold environment, it not only develops more depth of flavor, but also gives you more flexibility with the timing of baking the loaf. Cold brioche dough is also much easier to work with!

Brioche contains a higher protein content than plain white bread due to the inclusion of eggs, which is beneficial for health. However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread.

Challah would be a good substitute for brioche. Both of these are made with a “rich” dough — meaning dough that has more than flour and water in it. Brioche is French in origin and is made rich with the addition of butter and eggs. Challah is of Jewish origin and contains eggs, oil and a bit of sugar.

Brioche bread is expensive because of the upped ingredients in the bread. Butter and eggs, milk, and sugar are not normally in bread so that is where the extra expense comes from.

Fresh ingredients and quality

At the heart of any brioche recipe are quality ingredients, which include wheat, eggs, milk and butter. These ingredients not only contribute to its distinctive taste but also its distinct texture.

Translation of brioche – French-English dictionary

a sticky bun.

With cold butter only being used when making brioche where temperature control is critical. Softened butter is my go-to for most other bread dough types. Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter.

Why is my brioche chewy? ›

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

Brioche is a classic French bread distinguished by the addition of butter and eggs, which makes it an “enriched” dough. The high fat content results in a bread with an exceptionally tender crumb, pillowy softness, and rich flavor.

Yeast contamination can occasionally occur in bread after baking which can produce a chemical smell that is similar to acetone. Yeast does not survive the baking process, but bread can become contaminated with "wild" yeast during the cooling, slicing or packaging processes (post processing contamination).

Why should butter be added slowly to brioche dough? Adding the butter into your brioche dough is a fairly lengthy process, and the butter should only be added approx. one tablespoon at a time. This is so the dough maintains the stretchy gluten we've built up, and the butter is absorbed slowly.

If mixed too long the dough can become loose and sticky. The water that was absorbed by the flour gets released back into the dough and the gluten structure breaks down. After this there is no way to fix it. It will be a loose, soggy, and sticky mass unable to hold in fermentation gasses.

Brioche buns are better than regular buns but they are extra soft and tender from the added enrichment. Their buttery flavor enhances any burger or sandwich. They are also absorbent but don't get soggy too easily, which makes them perfect for soaking up those burger juices!

Brioche rolls and regular rolls are different in that brioche rolls require more eggs and butter in their recipe than regular rolls. Although both brioche rolls and regular rolls contain eggs and butter, the fact that brioche rolls contain more of these ingredients means that these rolls are higher in fat content.

brioche, soft cakelike French bread that is slightly sweet and has a high butter-to-flour ratio. Brioche had arrived in Paris by the 17th century, and the word brioche has been in use since at least the 15th century.

Brioche buns tend to have more flavour than other bun types due to their high egg and butter content. As a result, they have a buttery and sweet taste and were more commonly used with sweet foods until they became popular as a burger bun.