Brioche

Brioche (French brioche) is a classic French enriched bake of yeast dough exceptionally rich in butter and eggs. Thanks to this, brioche stands on the border between bread and a confectionery item: it has a tender, fluffy, almost creamy crumb, a thin golden crust, and an inimitable buttery flavour and aroma.

Making brioche demands skill and patience: a large amount of softened butter is worked into the dough gradually, and then it is left to prove long and slowly (often in the cold, even overnight) to develop flavour and structure. The classic shape — brioche à tête — is a small bun with a characteristic “head” on top, but brioche is also baked in the form of large loaves, plaits, and buns. It is eaten as a treat on its own with coffee or tea at breakfast, with butter and jam. But brioche is also a base for many dishes: wonderful French toast is made from it, it is used for burgers (tender buns), sandwiches with foie gras, and as a base for desserts (bread pudding, charlotte). Rich, aromatic, and luxurious, brioche is the embodiment of the French art of enriched baking, a small everyday luxury.