Brioche holds a special place in French pastry, sitting between bread and viennoiserie. Originating as early as the Middle Ages, it has been enriched with butter and eggs over the centuries to become a symbol of indulgence. Its success relies on three pillars: sufficient kneading, quality butter, and respecting the rising times. Chilling the dough before shaping is the trick that makes all the difference for achieving a tender crumb.
Three factors make the difference: enough kneading to develop the gluten network, butter incorporated gradually, and respecting the rising times. Chilling before shaping makes it easier to work with a very soft dough.
The detailed quantities and steps are provided in the recipe sheet on this page.
