Brioche Feuilletée


Preparation info

  • Yield:


    braided loaves, approximately 14 oz each
    • Difficulty


Appears in


By Jeffrey Hamelman

Published 2004

  • About

If There is Magic Connected to baked goods, without a doubt some portion of it lives in Brioche Feuilletée. Here is a product that is unparalleled in lightness and suffused with the enticing aroma of butter and roasted hazelnuts. To make it, brioche dough—already quite rich in butter—is treated as if it were puff pastry: more butter is added and the dough is rolled out and folded (laminated). Once lamination is complete, the dough is filled, braided, proofed, and baked. Although it i