When was brioche invented

But unlike your average sandwich bread, you need lots of eggs and butter to make brioche. Brioche is generally known as a Viennoiserie , which just means it is a baked good made from a leavened yeast dough, like a croissant. Brioche needs to proof twice, meaning it must rest to allow the yeast to do its thing so that the dough can rise this is only done if you're baking it in a loaf pan, though.

The word 'brioche' first appeared in Brioche is believed to have been adapted from a classic Norman recipe, but some people argue that it's of Romanian origin , because in Romania there's a very similar holiday bread. In France, The Viennese Bakery in particular made this bread well known , and it was all uphill from there. Over time, the recipe and ingredients used to make brioche have been adapted slightly, and therefore the brioche we eat today isn't necessarily what the OG brioche tasted like.

If you're looking to try your hand at brioche, there are so many things you can make with it. There is a comment from someone below saying that it went well kneading by hand, but ideally a mixer is used. There is a lot of kneading, the dough is quite wet and sticky, and the butter ideally needs to stay cool. What is a sponge? Let the dough rest for 30 minutes, and when you come back, there should be cracks in the dough, like this:. Now, add softened butter, a few pats at a time, and incorporate them into the dough:.

Cover the bowl with plastic wrap, then let rise at room temperature for 2 hours, until doubled in size:. Turn the dough upside down to redistribute the yeast slightly, then cover again and refrigerate overnight. Roll each piece into a ball, and place 6 dough balls into each loaf pan this makes 3 loaves total :.

Cover with plastic wrap, then let rise for 2 hours. Brush the brioche with egg wash, if desired, and bake the loaf for about 30 minutes, until golden all over:. So partway through baking, the top will likely need to be covered with aluminum foil to keep it from browning too much. If you have a really top-notch oven that bakes evenly, you may not need to cover it, but just keep your eye on the loaves. You can pull it apart into rolls, or you can slice the loaf and enjoy.

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam.

Learn how your comment data is processed. First time around I was able to make 9 big cinnamon rolls and 2 small loaves. Definitely a very easy recipe to follow with fantastic results. Pretty much flavorless and the outside always got too brown, even if I covered it in tinfoil from the very beginning. I have made a lot of brioche recipes and this is one of the worse ones.

No need to chill 8 hours or overnight!! White the dough was a joy to quirk with, it is not remotely sweet. They might be usable fire French toast. Home » Recipes » Bread » Brioche. Jump to Recipe. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes. To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl.

Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe. All Rights Reserved. Rating: 4. Read Reviews Add Review.

Save Pin Print Share. Gallery Brioche. Brioche highlandergirl. Brioche Enoch Freeman. Brioche Josephine Roeper. Brioche Victoria Howard. Recipe Summary test prep:. Nutrition Info.

Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. I Made It Print. Cook's Notes: You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer. Editor's Note: To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl.

Full Nutrition. Reviews 67 Read More Reviews. Rating: 5 stars. And my I add very delicious. Read More. Rating: 3 stars. This is a very buttery French bread.

Made plain it's not that good it needs to go with something. Reviews: Most Helpful.