Label
All
0
Clear all filters

Brioche Feuilletée

Rate this recipe

banner
Preparation info
  • Yield:

    2

    braided loaves, approximately 14 oz each
    • Difficulty

      Complex

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


The licensor does not allow printing of this title