Brioche

Brioche is a very versatile soft dough. In the past, in Beginning Pastries, we've done things like buns, brioche a tête, bread pudding, pain perdu, and made up recipes for a sweet "breakfast pizza". These two make ups are a few more applications that you can make out of Brioche; Brioche aux chocolat, brioche aux raisins, fried doughnuts, cake-y doughnuts (this one will be in a separate entry because it has a separate formula). Other popular ways of making up brioche is toast point and en croute (encrusted, like the Russian dish Coulibiac).


Formula: yields #42
77.19% Bread Flour
22.9% High Gluten Flour
8.3% Water, cold
49% Eggs, cold
2.5% Salt
12.5% Sugar
4.8% Fresh yeast
50% Butter, cold

MOP: Intensive mix
DDT: 72° F
First fermentation: 1 hour
Divide: 1#
Preshape: Light boule
Resting time: 30 minutes
Shape: varies


Brioche Aux Chocolat

• Roll out 1# of dough to approximately 8" x 10" (essentially 8" by whatever length)
• Spread a thin layer of cream, about 1/8" thick. A flavoured pastry cream is a very good choice for the filling, spread it a little over half of the sheeted out rectangle. Even the layer out.
• Spread or sprinkle chocolate chips over the pastry cream.
• Fold the rectangle in half, making a 4" by whatever length rectangle. Stretch the dough out to make two even halves, press down to seal both layers together.
• But 1 1/4" strips all the way across.
• Place strips on parchment lined sheet pan. Press the strip down leaving an imprint down the middle.
• Egg wash and final proof for an hour, or until ready.
• Bake 

Brioche Aux Raisins

• Roll out 1# of dough to approximately 8" x 10" (essentially 8" by whatever length)
• Spread a thin layer of cream, about 1/8" thick. A flavoured pastry cream is a very good choice for the filling, spread it a little over half of the sheeted out rectangle. Even the layer out.
• Sprinkle rehydrated raisins over the cream portion.
• Roll together like a cinnamon roll, or jelly roll.
• Cut 1" thick strips.
• Place strips facing up on a parchment lined sheet pan, make sure to tuck the loose end underneath the roll. Very much like you would do for cinnamon buns.
• Wet your fingers and press the outer ends down, open the shape up. It will resemble a piped rose shape.
• Egg wash revealed dough areas and let proof for an hour, or until done proofing.
• Bake at 

Brioche Doughnuts

The make up for doughnuts are really as limited as your imagination. You want to try to keep the sizes and weights the same so you can charge the same amount. But aside from that there are a few recognized styles: long john, circle, circle with hole punched out, munchkin sized holes. There are also a lot of different fillings and glazes and finishes and garnishes that you can use for the doughnut; sugar, glazed, flavoured icings, ganache, garnishes.

• Portion 1# brioche dough for approximately five 3 oz.  doughnuts.
• Sheet dough to 1/2" thick
• Use cutters (3" is a good circle size) or a chefs knife to cut your shapes
• Dock the dough if you desire, this step is not necessary though
• Proof dough for 1 hour
• Cook in clean frying oil, 360°-370°
• If you are going to dip in cinnamon and sugar dip right after you take it out of the fryer. Fill doughnuts after they cool. Glaze either hot or cool.