Brioches

Bread making is fantastic, what you need is only flour, yeast and water.  For a rich texture, you need to add, eggs, butter and sugar or dried fruits instead of sugar.  Time is essential, you do need time to prepare correctly, to prove accurately and to bake timely.  The outcome is so great, it is a good feeling. Indeed from just powdery stuff and water, you created the fluffy and wholesome bread, the sustenance of life.

Rich bread-brioches
I want to talk about further than making bread.  I have been trying baking bread for years, and I am not very bad.  For some time now, I have started to bake different sorts of bread, rich bread, based on French bread, it is the famous 'brioche'.  Brioche is a very rich buttery bread and traditionally served warm.  The basic brioches that I ever baked were brioche à tête, cheese in brioche-brie, stuffed brioches with sausages.  These all are only the basic brioche dough.  Once you know to get the composition of basic brioche correctly, you could do so much with it.

Brioches from my Kitchen

Brioche Balls with Filling

Mini Brioche   à tête

Stuffed chicken rolled in Brioche.

Brie in Brioce, Brioche  à Tête and Brioche loaves

Savoury Brioche with Leek and Cheese Filling

Brioche Dough for Easter Bread

 Fillet of Roo in Brioche

Sausages in Brioche

another variation that I baked was Chicken galantine - in brioche

It has been hot days for a late Autumn, but I felt like baking, and of course, it was my favourite rich bread, the brioches - Susy brioches.  To accompany short black coffee is mini brioche à tête.  I indulged myself, I stuffed them with crême pàtissiêre and glace diced apples.

Shaping and baking the mini brioche à tête.

Freshly baked: beautiful and golden brown brioche à tête. 

Wow, look at that, golden beautiful hot brioches come out of the oven.  Am I the queen of brioche or what!!! I said to Rayner.  I did not know what his response was.


The brioches were so light, buttery and also sweet from the filling.  It was a treat to go with our small black coffee.

Recipe the basic brioche is in the older post, look up on the job, dated: 16 Nov 2011.

More tips for baking brioches:

1. Soon after finished shaping the brioches, brush them with egg wash immediately, then proof until doubled again.
2. For large brioches, bake in a hot oven for 20 minutes then reduce to a lower temperature and continue baking according to the recipe.
3. Every mini brioche à tête needs 50 g brioche dough, about 600 g dough to make a dozen, bake in a hot oven 175 degrees C for 16 -18 minutes, or until golden brown.
4. Serve brioche à tête within a day, or keep them in the freezer immediately after they are fresh from the baking.
5. You could keep the brioche dough in the freezer, thaw in the refrigerator.

The rich bread that I like to bake successfully is a pull apart bread (similar), but it is a rich bread that my mother used to buy for me,  the name is Roti Sobek (layers rich bread).  I did try to bake one, but it was not as good as the bought one my mother.  Well, I have to keep on trying.   I will share the recipe with you if I succeeded, it is a promise.


Thank you for visiting
Until Next Post
Susy