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Brioche
Appears in
Published 2025
Brioche dough may be made into many shapes. The traditional shape is shown in Figure 32.15.
Figure 32.15 Making brioche.
(a) For a small brioche, roll the dough into a round piece.
(b) Using the edge of your hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round.
(c) Place the dough in the tin, large end first. With your fingertips, press the small ball into the larger one as shown.
(d) For large brioche, separate the two parts of the dough. Place the large ball in the tin and make a hole in the center. Form the smaller ball into a pear shape and fit it into the hole.