A French bread made with light yeast dough that contains proportionally larger quantities of butter and eggs than similar types of dough. It is traditionally baked in a fluted pan that forms the base of the bread. The base is then topped with a small ball of dough in the center that forms a top knot on the loaf. The baked brioche has a closed crumb, forming a tight consistency. Brioche dough can also be formed into other shapes for buns and egg or sausage wraps and it can be topped with glazes and nuts for added flavor and texture.
Food & Wines
Brioche
