Brioche, along with pain au lait and pain aux raisins which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie.
Brioche is often cooked with fruit or chocolate chips and served on its own or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.
Ingredients:
- 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)
- 1 tablespoon active dry yeast (9g)
- ¼ cup granulated sugar (50g)
- 1½ teaspoons salt (8g)
- ½ cup warm water (120 ml, about 120 degrees F/49 degrees C)
- 2 teaspoons sugar (10g, dissolved in 1 tablespoon/15 ml water)
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