Our Floury Blogs

The Science Behind Brioche

Brioche is a yeast-raised product, similar to other buns and breads around the world. Its unique and enriched formula gives the finished product a pastry-like texture and deliciously rich flavour. Golden, pillowy and soft, the brioche is a sweet French bread that can be used for everything from thick cut french toast to gourmet hamburger buns

It’s no secret brioche is delicious, but what exactly is the science behind this French bread and why are Australians going mad for it? 

What is brioche?

Brioche is enriched with butter and egg yolks, giving the bread a fine, soft and flaky texture in addition to turning the crust a golden brown upon baking. Generally known as a Viennoiserie, which simply means it is made in the same way as bread, but has the richer aspects of a pastry due to the addition of extra eggs, liquid, butter and sometimes sugar.

Where did brioche originate?

The first recorded use of Brioche dates back to the 1400s. It was typically enjoyed by the upper class due to its enriched flavour. Back then the normal bread standards consisted of nothing more than water, flour, salt and yeast. The eggs, milk and butter in brioche is what makes it ‘rich’ and the high fat and protein contents of these ingredients is what gives it such delicious flavour.

There is much debate surrounding how the term ‘brioche’ originated. The widely accepted derivative states that the name ‘brioche’ comes from the old French verb ‘brier’ which means ‘work the dough’. Historically, there are two popular ways to bake brioche:

  • Rich man’s brioche typically uses a 2:1 butter to flour ratio giving it a more enriched and buttery flavour. 
  • Pain brioche uses more flour than butter, with a 3:1 flour to butter ratio, making the crumb finer, desner and more cake-like. 

Recipes with brioche

Brioche has recently taken off in a big way. It is becoming an extremely popular menu item for Australian fooderies. From breakfast burgers to hot dog rolls, brioche is popping up on menus everywhere. Brioche can be eaten on its own, used as a burger bun or made into buttery french toast topped with maple syrup. So dress it up or down however you like, the options are endless. 

Bringing brioche to your bakery or cafe

Adding brioche to the menu of your cafe or bakery can be a big commitment. Developing a new recipe requires additional staff members, more ingredients and money dedicated to the project. If you aren’t ready for the commitment but are ready to introduce your customers to delicious brioche options, Suprima can help you achieve this.

Our delicious frozen dough products make adding new breads and treats to the menu easy. Embracing breakthrough methods in baking technology can make adding frozen dough to your bakery, supermarket, cafe or restaurant a seamless process.

Our enriched brioche buns and loaves will be available to stock in your stores starting soon. For more information on our products and other ways Suprima frozen dough can help you add new products to your menu, fill out our online contact form or give our head office in Sydney a call at 02 8796 9300.


Leave a Reply

Your email address will not be published.