Several breads that we consume today are of French origin or inspired by classics of the country’s gastronomy, and the brioche is one of them! The sweet bread roll, soft crumb and very golden cone is one of the oldest in the world, with records from the 17th century. As far as is known, it appeared in the Saint Brieuc region, and there the locals called this variety of bread “briochins”. Cute, isn’t it?
Anyone who ventures to prepare brioche at home, however, may face some difficulties. After all, the light texture and smooth, delicate flavor are not always easy to achieve. So we’ve put together some tips and information that will help you make the perfect brioche bread. And we already let you know: patience is one of the rules for all stages 😉
The main secret to the perfect brioche is in butter! For those unfamiliar, this type of bread is a very unctuous and buttery variety, a characteristic that leaves the dough super aromatic and falling apart in the mouth.
Many people end up being frightened by the amount of butter needed to make the recipe and avoid using the whole ingredient. But, know that this is one of the main mistakes when making brioche. So, always use the indicated amount and bet on a quality butter, combined?
Reading the recipe carefully is something that few people do, but that is essential for the preparation of the brioche. Our very delicate bread requires a lot of care, and one of them is the order of ingredients. Butter, for example, should always be the last ingredient to be incorporated, as it will be responsible for adding texture to the brioche.
In addition, salt should never come into direct contact with yeast. Therefore, mix the dry ingredients first or add the salt in a bowl with the beaten eggs. Once the flour, sugar, yeast, milk and eggs are well mixed, add salt, or salt with the eggs if you have made this mixture.
Adding the salt just before the butter prevents the yeast from starting to act ahead of time, leaving the dough more fluffy and grown at the right time.
Anyone who is used to preparing homemade bread already knows how important it is to leave the dough resting. Waiting a few minutes or hours is essential for the yeast to do its job and leave the breads well aerated and soft. However, brioche needs not only a rest, but a real sleep!
This is a type of slow fermentation dough, so it should be taken to the refrigerator and rest for a whole day! Or at least for a full 12 hours. Only then will it be super aromatic, with the perfect texture and, of course, grown.
Another detail so associated with brioche bread is the golden tone that covers its cone. And to achieve this color, the secret is quite simple: just apply the layer of beaten gems to be brushed in the dough. The egg is responsible for creating that golden crust that we love so much, so don’t forget that last step.
Of course, we couldn’t help talking about the shape of brioche bread – not least because, it has at least three variations. The two most classic formats are the brienoche parisienne or à Tête, that baked in small molds and with a smaller dough ball on top of the larger one; and the brioche nanterre, in which several dumplings form two “columns” of bread in a narrow, rectangular shape.
In addition to these, there are those who bake the bread in round balls, widely used mainly for the preparation of hamburgers. Purists do not approve of this variation so much, but what really matters is always the buttery flavor of the pasta!
Did you like to know how to prepare the perfect brioche? If you want more tips for making good homemade bread, just tighten here.