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Brioche bread is a sweet and rich French bread dough made with more eggs and sugar than typical bread. It is baked in a circular metal pan and divided into four portions, making it a common sandwich bread in France. The dough is leavened for a longer period and often refrigerated for 12 hours before baking.
A brioche bun is a type of sweet bread and a way of making a rich French bread dough called a brioche. The prepared brioche dough is cut into quarters, loaded into a skillet and baked, forming four portions of slightly flaky bread that can be torn apart and eaten. The dough for this type of bread contains more eggs and sugar than typical bread, making it a richer and sweeter bread. This bread is quite common as a sandwich during meals in France, but is often served to guests alongside cold cuts, cheeses and spreads.
One thing that makes brioche bread different from other types of French brioche is the container used to cook it and the way it is divided. Brioche bread differs from other types of brioche because it is made in a circular metal pan similar in shape to a cake pan, which is similar to a cake pan but more cylindrical in shape. This results in a shallower bottom than other types of brioche, making this dish look like a large roll.
Brioche bread is also baked in a way that forms individual portions of torn bread. While many types of brioche are baked in large, round, or amorphous loaves, the brioche is placed in the baking container in four equal parts. Once the bread is baked, these parts are torn off to form individual portions. Brioche bread is not made in a brioche pan, but in an oven pan.
Brioche dough is sweeter and richer than usual bread dough. It’s made with yeast, but contains more butter, sugar, and egg than most breads. Making brioche bread is similar to making French bread, but the brioche bread is leavened for a much longer period. While more typical breads are leavened for less than an hour, brioche dough is often raised in the refrigerator for half a day.
The yeast is flowered with sugar and milk, then mixed with flour to form a malleable dough. After rolling the dough into a ball, the baker then covers and sets the dough down to allow it to rise. Once the dough has risen to double its size, the baker deflates it by punching it, then folds it into another ball, covers it in plastic, and refrigerates it for about 12 more hours. Historically, brioche dough was made with sourdough or brewer’s yeast, but now it’s more commonly made with regular store-bought bread yeast.
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