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Brioches (VRP 014)

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BriochesMore information on Brioche from Wikipedia

The first recorded use of the word in French dates from 1404. It is attested in 1611 in Cotgrave’s A Dictionarie of the French and English Tongues, where it is described as “a rowle, or bunne, of spiced bread” and its origin given as Norman. A similar type of bread, called tsoureki, is also traditionally baked in Greece for the Easter weekend.

Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is “light and slightly puffy, more or less fine, according to the proportion of butter and eggs.” It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.


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Cook Time: 25 minutes
Total Time: 25 minutes


Brioche dough

  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/4 cup warm water
  • 1 package yeast
  • 1/3 cup sugar
  • 1/2 cup milk scalded
  • 3 eggs
  • 1 egg yolk
  • 3 1/4 cup flour


  • 1 egg white
  • 1 teaspoon sugar


  1. Make this recipe the night before, cover well, and place in refrigerator
  2. Mix butter and salt in small mixer bowl
  3. In a large bowl, dissolve yeast in the warm water
  4. Add other ingredients
  5. Allow to rise for 2 hours before baking
  6. Add glaze
  7. Bake at 375 degrees for 25 minutes


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