Buy Dideo Subscription
This formula represents one of my favorite bread doughs and finished breads. The unbaked brioche dough can also be used for a number of other different applications, both sweet & savory. This is a classic French preparation and I’m making it in the classic French way. The eggs & butter are added slowly over a 15-20 minute(s) period of time and the dough is always retarded in the fridge for many hours or overnight before being allowed to rise just prior to baking. It’s worth noting that most brioche labeled supermarket bread products contain very little egg and butter (if any) and instead are colored with food dye to simulate eggs & butter. In other words, if you want real brioche you should make it yourself unless you know a baker that can make the real thing for you.
