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Brioches

A brioche dough shaped into rings and balls, glazed with egg, baked, and buttered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Brioche and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 187 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Brioches

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Prepare the Brioche paste.

  2. Let it rise until doubled in size.

Shape the loaves

  1. Shape the dough into rings.

  2. Place the rings in a buttered Brioche mold with the joined part facing down.

  3. Mold additional Brioche paste into a long shape.

  4. Stick the long shape through the center of the rings.

  5. Glaze the tops with beaten egg.

  6. Bake in a preheated oven at 400°F (200°C) for 20 minutes.

Make the individual brioche

  1. Cut out a piece of dough weighing 3 oz.

  2. Set the cut piece aside.

  3. Divide the remaining dough into 12 equal pieces.

  4. Roll the pieces into balls on a floured surface.

  5. Roll the reserved dough into 12 pear-shaped pieces.

  6. Make a cavity in the center of each ball.

  7. Place a pear piece inside each ball, larger side up.

  8. Let them rise in a warm place for 15 minutes.

  9. Glaze them with beaten egg.

  10. Bake in a brisk oven at 400°F (200°C) for 12-15 minutes.

Finish and serve

  1. Remove from oven.

  2. Brush with melted butter.

  3. Keep warm until serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brioche + buttertop 16% of all pairs
    Smell alikelow
    Cooked together187 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Brioche + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brioche paste
Rich enriched dough whose eggs and butter give a tender, soft crumb.
Beaten egg
Glaze that browns the surface and gives a glossy, golden finish.
Butter
Fat that adds tenderness and richness, and a soft, flavorful crumb.

The step that matters

Glazing with beaten egg before baking. Egg wash sets on the surface and browns in the oven. Applied unevenly or too thickly it can pool, cause pale patches, or glue the dough's surface. A thin, even coat gives a uniform golden color.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More brioche recipes

Dough 14Cakes 4Cake 3Fritters 3Rolls 3Cheese 3 See all 27 →

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