The Art of Brioche: A Buttery Indulgence Worth the Wait

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs, and almost half a pound of butter along with the usual breadlike suspects.

Brioche is classified as a viennoiserie (Viennese Specialties), which are baked goods made from a yeast-leavened dough that is enriched with milk, sugar, eggs, or butter. In this case, lots of eggs and butter. Brioche isn't a low-fat treat but an indulgence.

The trickiest part of this recipe is the dough's stickiness. But leave the pasty dough to the hook, forget the traditional, hand-kneading method, and go check your email. Then, while it's rising, do some gardening. And after you've formed the rolls, go downtown to buy a new gadget. Then eat some cake.

Original: "Qu'ils mangent de la brioche."- Marie Antoinette
Translation: "Let them eat rich, expensive, funny-shaped, yellow, eggy buns."
-Urban Legends

Tips for Perfect Brioche  

1. Embrace the Stickiness: The dough will be sticky; let your mixer’s dough hook do the work.  

2. Be Patient: Brioche takes time, but the slow rise develops flavor and texture.  

3. Use Butter Generously: Don’t skimp—this is where brioche gets its magic.  

Recipe: Brioche

Makes: 16 individual rolls

Ingredients:

3 tablespoons milk, warmed
1/4 oz package dried yeast
3 cups bread or all-purpose flour
1/4 cup sugar
1 teaspoon salt
6 eggs, lightly beaten

3/4 cup unsalted butter, at room temperature

1 egg beaten and mixed with 2 tablespoons of water, for glaze

[You can find the recipe for Brioche in the book Le Cordon Bleu Complete Cook Home Collection (affiliate link).]

Instructions:

In a small bowl, proof the yeast in some warm milk. In a stand mixer fitted with the dough hook, whisk all the ingredients. Add the yeast mixture. Knead until the dough forms a smooth ball. In an oiled bowl, place the dough and cover. Let rise at room temperature for 2 to 2 1/2 hours, or until doubled in size.

Punch down. In a stand mixer fitted with the dough hook, add the room-temperature butter to the dough and knead until the dough is smooth again. Cover and let rest for about 5 minutes.

Form into rolls. Let rise for 1 to 1 1/2 hours. Preheat oven to 400°F. Bake for 15-20 minutes, or until golden brown. Let cool.

Here's a video showing how to make it by hand.

Tasting Notes
The crust on my brioche was nice and crunchy, but I should have pulled mine out of the oven sooner than I did. Overall, they have a nice texture and warming them in the microwave for about 10 seconds makes them even tastier.

Next Time
Puff Pastry in Le Cordon Bleu Complete Cook Home Collection (affiliate link) page 542

Links
La Tartine Gourmande: Simplest Brioche
Julia Child: Brioche Dough (video)
Dorie Greenspan: Brioche

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

More to Explore:

• Index of Recipes
• Visual Recipe Index