Brioche: Pans For Perfect Results

Brioche is a soft, buttery bread with a dense, even crumb. It is made with a lot of butter, giving it a croissant-like flavour and a uniquely soft crumb. It is technically a Viennoiserie, a class of rich, sweet breads and pastries that includes Danishes and croissants.

Brioche is usually baked in a loaf pan, but it can also be baked in a cake pan or on a baking tray. The type of pan you use will depend on the shape you want your brioche to be. If you want a traditional loaf shape, then you will need to use a loaf pan. If you want a round brioche, then a cake pan or baking tray would be a better option.

Some people like to bake their brioche in a pull-apart style, where the brioche is divided into small balls of dough that are baked together in a loaf pan. This style of brioche can be made with or without a loaf pan.

Brioche dough ingredients and measurements

Brioche is a French bread that is a cross between a pastry and bread. It is enriched with butter and eggs, which gives it a soft, buttery texture. The ingredients and measurements for making brioche dough are as follows:

• Flour: 2 3/4 cups (330g) of all-purpose flour. Some recipes call for bread flour, which will result in a chewier texture.
• Liquid: 1/3 to 1/2 cup (80-120mL) of warm milk or water. The liquid is used to activate the yeast and hydrate the dough.
• Yeast: 1 tablespoon (9g) of active dry yeast or instant yeast. Yeast is essential for the dough to rise.
• Eggs: 3-5 large eggs, depending on the recipe. Eggs add richness and structure to the dough.
• Sweetener: 1-3 tablespoons (35-60g) of granulated sugar or honey. Sweetener adds flavour and helps feed the yeast.
• Salt: 1-1 1/2 teaspoons (3-5g) of salt, preferably fine sea salt or kosher salt. Salt enhances flavour and controls yeast activity.
• Butter: 1 cup (227-250g) of unsalted butter, softened or at room temperature. Butter is gradually added to the dough and gives brioche its rich, buttery flavour.

It's important to measure the ingredients accurately, especially when using weight measurements. The ratios of liquid, yeast, eggs, and butter to flour can vary among recipes, resulting in a leaner or richer brioche dough. Additionally, the temperature of the ingredients and the ambient temperature affect the dough's consistency and rising time.

The importance of temperature when making brioche

Temperature is a key factor when making brioche. It affects the dough's consistency and stickiness, the yeast's activity, and the rate at which the dough rises.

The ideal temperature for the ingredients is for them to be at room temperature, except for the milk, which should be very slightly warm (about 100°F or 38°C). This is because the gluten in the flour develops in the presence of liquid, and this development is faster when the dough is kneaded. The yeast in the dough emits CO2 as it multiplies, and the gluten matrix expands as it traps more CO2.

However, fat, such as butter and egg yolks, hinders gluten development and shortens the gluten strands, breaking down the structure. Therefore, the butter should be at a cool room temperature of about 60-65°F or 15-18°C. The friction of mixing will warm the dough, and it should end up between 75-85°F or 24-29°C, which is the perfect temperature for fermentation to begin.

After the initial rise, the dough is then fermented at room temperature (68-75°F or 20-24°C) for an hour. It is then shaped and refrigerated overnight (at least 4 hours, but preferably 8-24 hours). This slow, chilled fermentation develops a more complex flavour and texture. The high amount of butter in the dough also makes it firmer and easier to handle when chilled.

When it comes to baking, the ideal oven temperature depends on the shape of the brioche. For a large, round brioche, the oven should be heated to 400°F or 204°C, then reduced to 350°F or 177°C after 10 minutes. For mini brioches, the oven should be set to 375°F or 191°C. For loaves, the ideal temperature is 350°F or 177°C.

How to tell when brioche dough is ready

There are a few ways to tell when brioche dough is ready.

First, the dough will be smooth and satiny, with a well-developed gluten matrix. This will take around 8-15 minutes of kneading by hand or with a stand mixer. The dough will be very soft and tacky to the touch but shouldn't stick to your fingertips.

Second, the dough will have doubled or tripled in size during the first proofing stage. This usually takes 1-2.5 hours, depending on the temperature.

Third, the dough will have chilled and become easier to shape after being stored in the fridge. This can be done for up to 24 hours for a stronger flavour.

Finally, the dough will have doubled in size again during the second proofing stage, which takes around 1-2 hours. The dough is ready to bake when it springs back after a light poke.

How to shape brioche

Shaping brioche dough is an important step in the bread-making process. Here are some tips and techniques to help you shape your brioche dough like a pro:

• Basic Brioche Tutorial: Start by dividing your brioche dough into equal portions. You can shape each portion into a ball by gently flattening the dough and then tucking in the edges towards the centre. Pinch the edges together to create a smooth surface on one side and a pinched seam on the other. Place the dough balls seam-side down and use your hand to roll and tighten the seam, creating a smooth, rounded top.
• Bouquet Shape: Roll out the dough to your desired thickness. Cut out 3-inch circles from the dough and dip your finger in water to wet one side of each circle. Overlap the circles, with the wetted edge of the third circle facing out, and roll them together. Slice the roll in half to create rosettes. Repeat this process with the remaining dough, arranging the rosettes in a lined and oiled pan. Cover and let rise, then bake at 350°F for 30-40 minutes.
• Brioche Star: Divide your brioche dough into four equal portions and roll them into balls. Take one ball and roll it out into a 13-inch circle. Spread your desired filling (such as butter, brown sugar, cinnamon, or Nutella) on the circle, leaving some space at the edges. Repeat this process with two more dough balls, stacking them on top of each other. For the fourth dough ball, do not add any filling. Place it on top of the stack and use a large round pan as a guide to trim the edges. Cut the stacked dough into 16 equal pieces and twist each pair of pieces away from each other twice, pinching and tucking the ends to seal. Cover and let rise, then bake at 350°F for 30-40 minutes.
• Braid Shape: Divide your brioche dough in half and slice one half into three equal pieces. Roll each piece into a 12-inch tube and pinch the strands together at one end. Braid the strands by bringing the outside strand over the centre strand, alternating right to left. Pinch the ends together to secure the shape. Gently transfer the braid to a lined and oiled pan, tucking the ends under. Repeat with the other half of the dough. Cover and let rise, then bake at 350°F for 30-35 minutes.
• Simple Loaf: Flatten your brioche dough and divide it into two equal portions. Shape each portion into a standard loaf shape without any patterns. Place the loaves in buttered pans and let them rise before baking.
• Brioche a Tete: Divide your brioche dough into four pieces, two larger and two smaller. Shape the larger pieces into balls and place them in buttered brioche moulds. Press your fingers into the centre of each ball to create a deep indentation. Shape the smaller pieces of dough into elongated ovals and press them into the indentations in the larger balls, leaving only the top parts visible. Brush the dough with an egg yolk and milk mixture and let it rise. Bake at 400°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 20-25 minutes.

How to bake brioche

Brioche is a rich, buttery bread with a dense, even crumb. It's relatively versatile and can be used in both sweet and savoury preparations. It is a yeast bread that is so rich, it can be eaten without any adornment at all.

Ingredients:

• Flour
• Eggs
• Butter
• Milk
• Sugar
• Salt
• Yeast

Method:

First, measure all your ingredients and have them ready. The ingredients should be at room temperature, except the milk, which should be lukewarm.

Make the Dough:

• Whisk the dry ingredients together.
• In a separate bowl, whisk together the wet ingredients (except butter) and pour into the dry ingredients.
• Mix on low speed until the dough comes together in a shaggy, messy ball.
• Increase speed to medium and knead until the dough passes the "windowpane test". This is when you can stretch a small piece of the dough until it is thin enough to see through without tearing.
• Add the butter, one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
• Knead the dough again until it passes the windowpane test for a second time.
• Place the dough in a lightly greased bowl, cover, and let rise for about an hour at room temperature until almost doubled in size.

Shape the Dough:

• Gently deflate the dough and turn it out onto a clean, lightly floured work surface.
• Divide the dough into eight equal pieces.
• Shape each piece into a ball by flattening it, then folding the edges up and across the middle, and pinching them together.
• Place the dough balls, seam-side down, in a greased loaf pan, in two rows of four.
• Cover and let rise for 1-2 hours at room temperature, or until the dough balls have doubled in size.

Bake the Brioche:

• Preheat the oven to 350°F.
• Brush the top of the dough with an egg wash (one egg whisked with a teaspoon of milk or water).
• Bake for 30-35 minutes, or until the brioche is a deep golden brown and the internal temperature is 190°F.
• Let the brioche cool in the pan for 5-20 minutes, then transfer to a rack to finish cooling.

Tips:

• Brioche dough is very soft and sticky due to the high amount of butter. If your kitchen is warm, you may need to chill the dough in the fridge for 10-15 minutes to help the butter firm up before shaping.
• The dough may take longer than expected to reach the windowpane stage. Be patient and keep kneading!
• This recipe can be done in a few hours, but for a longer, slower rise, the dough can be refrigerated for up to 48 hours before shaping and baking.
• If you don't have a stand mixer, it is possible, but very hard, to make brioche by hand.

Frequently asked questions