Brioche is a French bread, characterized by a rich, sweet flavor and flaky texture which almost makes it feel like a pastry, rather than a bread. It is often served as a breakfast food, and can be sweet or more savory, depending on how the recipe is manipulated. The sweeter versions of brioche are sometimes confused with cake, but brioche really is a bread, since it is leavened with yeast and kneaded. Many French bakeries sell brioche, and it can also be made at home.

The term “brioche” dates back to at least the 1400s, and the bread may be even older. The word is a name for a style of bread and dough which can be made in a number of shapes. A classic shape has a fluted bottom and an upper protruding knob, and is made in a special brioche pan. The bread can also be made like a regular loaf, or it can be braided or molded into a ring. It often takes the form of an individual bun, served warm.

Sweet brioche is filled with things like fresh or candied fruit and chocolate. The dough may be given some extra sweetness to complement the filling, making the dish particularly decadent. Savory brioche is filled with vegetables or meats, depending on the taste of the cook. In all cases, brioche has a light, flaky crust with a high gloss to it, caused by brushing the dough with egg before baking.

Since brioche is made with butter, it is best to handle the dough while it is cool, to prevent melting. Many cooks chill the dough intermittently while they work on it, and the dough is set to rise under refrigeration. While the rising will take longer, it also yields a better brioche.

To make brioche, dissolve one packet of yeast in one quarter cup water with a pinch of sugar. While the yeast starts to foam, sift together three and one half cups bread flour with one and one half teaspoons salt and one third cup sugar, adding more sugar if you want a sweeter bread. Work 12 tablespoons of butter into the flour, forming a grainy mixture. Next, beat four eggs together with one third cup cream, and add the yeast mixture when it is ready.

Slowly add the liquids to the dry ingredients, forming a clumpy dough which you should refrigerate for 10 minutes before kneading until it is smooth and elastic. Allow the brioche to rise, covered, at room temperature for around 45 minutes before putting it in the fridge in a large plastic bag. The brioche can rest in the fridge for up to three days as long as it is periodically punched down, or it can be used after 10-12 hours. Take the dough out, mold it into the desired shape, brush it with egg, and bake it at 350 degrees Fahrenheit (180 degrees Celsius) until golden brown, around 40 minutes, depending on the shape used.