Brioche - The Pastry Nerd (2024)

FAQs

Does brioche have to pass the windowpane test? ›

You know that the brioche dough has been kneaded for long enough when: the dough does not stick to the bottom of your stand mixer bowl or bread machine anymore, the dough can be held on to your hand without sticking to them, and you can extend the dough to the point it becomes see-through (it's called the windowpane ...

Brioche contains a higher protein content than plain white bread due to the inclusion of eggs, which is beneficial for health. However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread.

What makes brioche different to most breads? Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste.

Brioche is made from an enriched dough that uses eggs, sugar, and butter. These additional ingredients make the bread taste dense, soft, and sweet. The crumb (the pattern of holes in a slice of bread) is also much tighter (lots of small holes) in brioche than in a baguette (large, irregular holes).

When you under-knead bread or pizza dough, the dough will not pass the windowpane test. This will cause the final product to not turn out with the texture that you are looking for. You will know when the gluten is fully developed by stretching a small amount of dough between your fingers without it tearing.

“Brioche contains a high amount of carbs and fat, making it a less than ideal bread,” Richards cautioned. “The carbs are from refined flour which means it will spike blood glucose as well as cause inflammation.”

Brioche is one of the costliest bakery products because of its high proportion of butter and eggs.

The fermented starter that sourdough originates from is beneficial for gut health. In addition, sourdough rolls contain less, or in some cases no, butter and saturated fats compared to other rolls like brioche rolls. As a result, sourdough rolls can be considered among the healthiest bread rolls.

Adds flavour

The addition of eggs imparts richness and depth to the texture, creating a softer crumb and enhancing the overall flavor profile of the bread. In premium European breads such as Brioche, Panettone, and Pandoro, the eggs take center stage, making up to 40% of the total flour weight.

The glycemic index (GI) of brioche (bun) equals to 70, which classifies it as a high GI food. The glycemic load (GL) of brioche (bun) is equal to 32.9, which classifies it as a high GL food. 100 grams of brioche (bun) contain 236 kcal (987 kJ), 5.0 grams of proteins, 47.0 grams of carbohydrates, and 4.0 grams of fats.

What does the word "brioche" mean in French? ›

Translation of brioche – French–English dictionary

a sticky bun.

Making brioche dough is a labor of love, producing burger buns that are rich, buttery, and slightly sweet — totally worth the effort to take your burgers to the next level.

You can keep brioche loaf at room temperature for 2 days or in the fridge for 2 weeks. This brioche recipe has a longer shelf life thanks to all the butter added to the dough.

Try basting your buns for moisture and flavor.

"Using melted butter with just a 1/2 teaspoon each of garlic powder, chili powder, or cumin can totally transform a boring bun." Use a small kitchen syringe or plastic pipette to insert the butter mixture into the buns.

CHECK THE BREAD'S INTERNAL TEMPERATURE

Insert a kitchen thermometer an inch or two into the middle of your bread and read the internal temperature. 190°F is typically the recommended temperature, but this will vary based on your type of bread.

The buns have a crust that protects the crumb from drying out as long as you don't slice the bun and expose the cut surface to the air. We don't score our brioche loaves; unlike lean doughs, they don't require this step. Scoring is an option, however, for decorative purposes.

The most accurate way to test bread doneness is to use a digital thermometer like this. Gently insert the thermometer into the center of your loaf. For most bread recipes, you're looking for a temperature of at least 190° F.

Brioche SHOULD have a lovely depth of flavor if you proofed it overnight. However, if you over-proof the dough (the first or last proofing), the bread will have an unpleasant beer-like taste. So make sure to only proof the dough until needed; so don't necessarily go by time, go by the appearance of the dough.