HOMEMADE BRIOCHE RECIPE is a bread of French origin that is similar to a highly enriched pastry, and whose high egg and butter content (400 grams for each kilogram of flour) gives it a rich and tender crumb.
Chef Joël Robuchon describes it as “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.” It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally some sugar.
PIN FOR LATER:
- 6 eggs (at room temperature)
- 1 cup unsalted butter (2 sticks/½ pound/230g, at room temperature)
- 4 ¾ cups all-purpose flour (620g, divided)
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