Brioche (pronounced: [bʁi.ɔʃ]) is a highly enriched French pastry, 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. [Source: Wikipedia]
This is the first time I've made Brioche using our own hen's eggs and I was rather astonished at how golden they turned out.
Buttery, Eggy, slightly sweet ~ more cake-like than bread, the dough is often baked in traditional French (small or large Brioche) pans:
Actually you can use any baking pan, a round cake pan, or loaf pans work well.
Brioche was the very first bread I posted about on my blog in August, 2008 ~ back then it didn't occur to me that Brioche could be made any other way except in baking pans. Live and learn.
Without a pan, the texture of the bread is a little different; not quite as light and airy, a little firmer, but still full of that buttery, eggy delicious flavor.
And they make the cutest buns.
Really good with just butter, or take them over the top with a drizzle of honey or a spoonful of jam.
BUT . . .
I had something else in mind for these ~ a special sandwich, which I'll share with you next time. I think you'll really like it!
A printable copy of the recipe is on Once Upon a Plate the Recipes ~
Hope you're having a wonderful day, friends! ~m.
P.S. Just a reminder, if you haven't entered yet, there are only 6 more days until the Girard's drawing ends.
Details on the side bar and HERE.