Discovering cake’s ingredients: Brioche

Hello, cakes baking enthusiasts! Today, let’s delve into the rich history and delightful preparation of brioche, a buttery and tender bread that has captured the hearts of pastry lovers around the world. This versatile bread is not only perfect for breakfast and sandwiches but can also be used creatively in cake making. Let’s explore its origins and learn how to make it at home.

A Glimpse into History

Brioche has its roots in France, dating back to the 15th century. It is believed to have been inspired by Norman butter cakes, with its name possibly derived from the Old French word “brier,” meaning to knead. Over the centuries, brioche has become a symbol of French culinary excellence, often associated with luxury and indulgence. Its rich, buttery flavor and soft, pillowy texture make it a favorite in both sweet and savory dishes.

The Classic Recipe

Making brioche is a rewarding process that requires patience and a few key ingredients: flour, eggs, butter, sugar, and yeast. Here’s a step-by-step guide:

  1. Ingredients:

    • 500g all-purpose flour

    • 60g granulated sugar

    • 10g salt

    • 20g fresh yeast

    • 5 large eggs, at room temperature

    • 250g unsalted butter, softened and cut into small pieces

    • 1 egg (for egg wash)

  2. Prepare the Dough:

    • In a large mixing bowl, combine the flour, sugar, salt, and yeast.

    • Add the eggs and mix until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic.

    • Gradually add the softened butter, a few pieces at a time, kneading until fully incorporated. This process can take about 10-15 minutes. The dough should be shiny and slightly sticky.

  3. First Rise:

    • Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for about 1-2 hours, or until doubled in size.

  4. Chill the Dough:

    • After the first rise, punch down the dough to release the air. Cover and refrigerate for at least 4 hours, or overnight. This makes the dough easier to handle and shape.

  5. Shape and Second Rise:

    • Divide the chilled dough into desired portions and shape into balls or loaves. Place in greased brioche molds or loaf pans.

    • Cover and let rise at room temperature for about 1-2 hours, or until doubled in size.

  6. Bake the Brioche:

    • Preheat your oven to 160°C

    • Brush the tops of the brioche with egg wash for a shiny, golden crust.

    • Bake for 25-30 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.

    • Let cool on a wire rack before serving.

Personal Tips for Perfect Brioche

  • Use High-Quality Butter: The flavor of brioche heavily relies on butter, so use the best quality you can find. European-style butter with a higher fat content works wonderfully.

  • Patience is Key: Brioche dough is enriched and requires longer rising times. Be patient and allow the dough to rise fully for the best texture.

  • Creative Uses: While brioche is delicious on its own, it can also be used creatively in desserts. Try using brioche instead of a biscuit layer in cakes for a rich, buttery twist. It also makes fantastic French toast and bread pudding.

Fun Fact

Did you know that brioche is sometimes referred to as “Viennoiserie,” a category of baked goods that includes croissants and pain au chocolat? This term highlights its unique position between bread and pastry, combining the best of both worlds.

I hope this post inspires you to try making brioche at home. Its luxurious texture and flavor are sure to elevate any meal. Happy baking, and may your brioche always be light, fluffy, and delicious!

Bon appétit, Tanya Novak, Cakes Professional Baker

Sergii Novak