Ella Walter
Brioche is a rich, tender, and delicious bread with a long history, dating back to as early as 1404. It is typically baked in a loaf pan, but can you bake brioche in a bundt pan? The answer is yes! A bundt pan, with its fluted sides and central hole, provides even heat transfer and is ideal for sweet, enriched bread like brioche. When using a bundt pan, it is important to prepare it well to prevent sticking and ensure even cooking. You may also need to adjust the cooking time, as bundt pans can sometimes bake faster than loaf pans. With the right preparation and attention to detail, you can create a beautiful and tasty brioche in a bundt pan.
| Characteristics | Values |
|---|---|
| Can I bake brioche in a bundt pan? | Yes |
| Why use a bundt pan? | Offers even heat transfer and is ideal for sweet, enriched bread |
| How to prepare the dough? | Add yeast to milk and sugar, leave for 10 minutes until foaming. Then, add salt, flour, milk, eggs, and foaming yeast. Finally, add butter gradually. |
| How to bake? | Roll the dough into balls, place them in the greased bundt pan, and leave in a warm place for 3 hours. Bake uncovered for 15 minutes, then cover with aluminum foil and bake for 20 minutes at 180C/355C. |
| How to check if it's done? | The internal temperature of the brioche should reach 88°C. You can also use a toothpick test or a kebab skewer to check if the middle is dry. |
| Tips | Use a traditional bundt pan with no small cavities. Grease the pan well to prevent sticking. |
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What You'll Learn
Brioche dough preparation
Brioche is a classic French bread that is distinguished by its high butter and egg content, resulting in a rich and tender crumb. It is an "enriched" dough, and its high fat content gives it a long-lasting soft texture.
- Start by adding yeast to a small amount of warm milk and sugar. Leave this mixture for 10 minutes until it becomes foamy. This step activates the yeast and ensures it is active.
- In a large bowl, add the salt, flour, milk, eggs, and the foaming yeast mixture. Mix until well incorporated.
- Slowly add in room-temperature butter, a knob at a time, while continuing to knead the dough. It is important that the butter is not too soft or melting, as this can cause the dough to become greasy.
- Knead the dough until it becomes smooth, soft, and somewhat sticky. This can be done by hand, but it is a lengthy process, so a stand mixer or food processor is recommended for ease and speed.
- The dough should be kneaded for an extended period to develop good gluten. This is important because gluten gives the bread structure, and the high-fat content of brioche dough can hinder gluten development.
- Once the dough has some strength, shape it into a ball and place it in a bowl (you don't need to butter the bowl since brioche is rich and shouldn't stick).
- Cover the dough and let it rise in a warm place until it has doubled in size. This can take 1-2.5 hours, depending on the temperature.
- After the first proofing, the dough is ready to be shaped and placed in the bundt pan for baking.
Preparing brioche dough takes time and commitment, but the end result is a rich and buttery bread with a tender crumb and exceptional flavour.
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Brioche baking time and temperature
Brioche is a yeasted dough that is rich in eggs and butter, resulting in a soft crust and a fluffy, rich texture. The dough can be shaped into a loaf or braided and baked in a loaf pan, cake pan, or even a baking tray.
When baking brioche in a bundt pan, the process is largely the same as baking in any other pan. The dough should be shaped into balls and placed in the greased bundt pan, spaced evenly apart. It should then be covered and left in a warm place for about three hours or until the dough has doubled in size.
The baking temperature and time will depend on the type of brioche being made and the specific recipe followed. A Polish brioche baked in a 12-cup bundt pan at 180°C/355°F for about 30-40 minutes is recommended by one source. The brioche is ready when the outside is dark brown, and a skewer inserted into the middle comes out dry and clean.
Another source recommends baking uncovered for 15 minutes, then covering with aluminium foil and baking for an additional 20 minutes. The internal temperature of the brioche should reach 88°C or 180-190°F.
It is important to note that the dough should be chilled before shaping, as this makes it easier to handle. The dough can be refrigerated overnight, which also helps develop a deeper flavour.
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Brioche baking in a bundt pan
Brioche is a type of bread with a long history, dating back to at least the 15th century. It is a sweet, enriched bread, and as such, a bundt pan is ideal for baking it. The bundt pan offers even heat transfer, which is perfect for this type of bread.
To bake brioche in a bundt pan, you can follow a traditional brioche recipe and then section the dough into equally-sized balls. These balls of dough are then placed in the greased bundt pan, spaced evenly apart. The bundt pan should be prepared well to prevent sticking when turning the brioche out. The dough is then covered and left to rise in a warm place for several hours, or until it has doubled in size.
When baking, the brioche should be covered with aluminium foil and baked for 15 minutes. The foil is then removed, and the brioche is baked for a further 20 minutes. The internal temperature of the brioche should reach 88°C. The brioche should then be removed from the oven and the bundt mould, and allowed to cool on a rack for at least an hour.
One recipe for a Polish brioche baked in a bundt pan includes 18 egg yolks, which give the brioche a rich, tender texture and a dark brown exterior. This recipe also recommends refrigerating the dough overnight in a buttered bundt pan before baking, which allows the dough to rise again. The bake time for this recipe is 30-40 minutes in an oven preheated to 180°C/355°C.
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Preparing a bundt pan
Firstly, clean the bundt pan using warm soapy water and make sure to dry the pan thoroughly with a dish towel or paper towels. This step ensures that there is no residue on the pan that might cause the cake to stick.
Next, grease the bundt pan. You can use a variety of fats for this purpose, such as butter, vegetable shortening, lard, or cooking spray. Some sources recommend avoiding butter because the milk solids can cause the cake to stick, while others say it is their preferred method. If using butter, allow it to soften in the pan while you prepare the batter, then use a pastry brush to distribute it evenly over the entire pan, including the centre. If using another type of fat, use your fingers to work it into all the nooks and crannies of the pan.
Once the pan is greased, dust it with a thin coat of flour or fine breadcrumbs. This step ensures that the cake releases seamlessly from the pan. If using flour, gently distribute it over all of the fat in the pan, using a "tap tap turn" method. If using breadcrumbs, dust the pan with the breadcrumbs, which will adhere firmly to the fat.
Finally, wipe the edges of the pan clean with a paper towel that has been dampened with hot water. This will remove any excess flour or grease, ensuring that it does not end up in your cake batter.
Now your bundt pan is prepared and you are ready to add your batter and bake your cake!
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The history of the bundt pan
The Bundt pan is a distinctive donut-shaped cake pan with fluted or grooved sides and a hole in the middle. The design allows for faster and more even heat distribution when baking large volumes of batter.
The Bundt pan was invented in 1950 by H. David Dalquist, the owner of Minnesota's Nordic Ware company. Dalquist was approached by Rose Joshua and Fannie Schanfield, members of the Minneapolis Jewish-American Hadassah Society, who wanted him to produce a modern version of the traditional cast-iron Gugelhupf pan used for baking a dense, ring-shaped cake. Dalquist and company engineer Don Nygren created a cast aluminium version of the pan, which was lighter and conducted heat better than the original cast-iron design. Dalquist initially called his invention a "bund pan", derived from the German word "bund", meaning "gathering" or "alliance". The name was later changed to "Bundt" to facilitate trademarking.
Despite the initial order, demand for the Bundt pan was slow, and Nordic Ware considered discontinuing it in the early 1960s. However, the product received a boost after it was mentioned in the 1963 New Good Housekeeping Cookbook, and then in 1966, a Bundt cake called the "Tunnel of Fudge" took second place at the annual Pillsbury Bake-Off. This led to a surge in popularity for the Bundt pan, with Dalquist inundated with orders and producing 30,000 pans a day.
Today, the Bundt pan remains a household staple, with over 70 million households owning one.
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Frequently asked questions
Yes, you can bake brioche in a bundt pan.
A bundt pan is a type of cake pan with a hole in the middle, which allows for even heat transfer while baking.
It is recommended to use a traditional bundt pan with one large cavity, rather than a modern one with multiple small cavities, to ensure that the dough cooks evenly.
To prepare a bundt pan for baking brioche, it is important to grease the pan generously to prevent sticking. You can also dust the pan with flour after greasing to further ensure that the brioche releases easily from the pan.
Instead of relying solely on timing, it is recommended to test for doneness by inserting a toothpick or skewer into the centre of the brioche. If it comes out clean or with a few moist crumbs, the brioche is likely done. For yeast-raised brioche, the internal temperature should reach 198-202°F (92-95°C).
