Explore: Brioche Dough

ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). Brioche de Nanterre is a loaf of brioche made in

century, when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made

of varying texture. Enriched doughs include Viennoiserie, and some old-fashioned holiday breads made with brioche doughs like babka, panettone and king

celebration of the Twelfth Night after Christmas. Traditionally made with brioche dough, in most cases a fève (lit. 'fava bean') such as a figurine representing

Belgian brioche that is filled with nib sugar. Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before

there. Its recipe was modified by the pastry chefs, who replaced the brioche dough for a leavened puff pastry and called it "croissant". French chef Sylvain

ingredients, brioche-based dough and pearl sugar. It is not until 1814 that Antoine Beauvilliers publishes a recipe in l'Art du Cuisiner where brioche dough is

Similar (usually braided) breads with mainly the same ingredients including brioche, kalach, kozunak, panettone, pulla, tsoureki, vánočka are found across

The sponge and dough method is a two-step breadmaking process: in the first step a sponge is made and allowed to ferment for a period of time, and in

classes of Viennoiserie; non-laminated dough products include brioche, pandoro, and gibassier, while laminated dough products include croissant and Danish