📝 About This Recipe
Experience the ultimate marriage of a buttery croissant and a pillowy brioche with this French masterpiece. Characterized by its dramatic, swirling layers and a shatteringly crisp exterior, this 'laminated brioche' offers a rich, melt-in-your-mouth interior that is nothing short of artisanal perfection. It is the pinnacle of French viennoiserie, designed for those who crave the buttery depth of a classic loaf with the delicate, flaky texture of a pastry.
🥗 Ingredients
The Détrempe (Dough Base)
- 500 grams Bread Flour (High protein content is essential for structure)
- 60 grams Granulated Sugar
- 10 grams Fine Sea Salt
- 10 grams Instant Yeast
- 120 ml Whole Milk (Cold, from the refrigerator)
- 3 pieces Large Eggs (Cold, approximately 150g total)
- 70 grams Unsalted Butter (Softened to room temperature)
The Beurrage (Butter Block)
- 250 grams European-Style Butter (Minimum 82% fat content for better lamination)
Finishing Touches
- 1 piece Egg Yolk (Mixed with 1 tbsp heavy cream for egg wash)
- 2 tablespoons Pearl Sugar (Optional, for crunch and decoration)
- 30 ml Simple Syrup (Equal parts sugar and water, boiled and cooled)
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Add the cold milk and eggs, mixing on low speed for 4-5 minutes until a shaggy dough forms.
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2
Increase to medium speed and gradually add the 70g of softened butter. Knead for 8-10 minutes until the dough is smooth, elastic, and clears the sides of the bowl. Shape into a flat rectangle, wrap tightly in plastic, and refrigerate overnight (12 hours).
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3
Prepare the butter block by placing the 250g of cold European butter between two sheets of parchment paper. Pound with a rolling pin and roll into a precise 20x20cm square. Chill for 20 minutes so it is firm but still pliable.
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4
On a lightly floured surface, roll your chilled dough into a 20x40cm rectangle. Place the butter block in the center and fold the two flaps of dough over it so they meet in the middle, sealing the butter inside.
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5
Perform the first 'Single Turn': Roll the dough out to a 60cm long rectangle. Fold the bottom third up to the center, then the top third down over it (like a letter). Wrap and chill for 30 minutes.
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6
Perform the second turn: Rotate the dough 90 degrees and repeat the rolling and folding process. Wrap and chill for another 30 minutes. This creates the distinct layers.
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7
Perform the third and final turn. Wrap the dough and chill for at least 1 hour (or up to 2 hours) to allow the gluten to relax completely.
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8
Roll the finished pastry out to a final rectangle of approximately 25x50cm, with a thickness of about 5mm. Use a pizza cutter to trim the edges to reveal the laminations.
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9
Cut the dough into long strips (about 3cm wide). Roll each strip into a tight coil and place them vertically into a greased muffin tin or a large loaf pan, ensuring the spiral faces upward.
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10
Proof the brioche in a warm, draft-free spot (around 24-26°C) for 2 to 2.5 hours. The dough should double in size and look visibly puffy and delicate.
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11
Preheat your oven to 180°C (350°F). Gently brush the tops of the proofed pastries with the egg wash and sprinkle with pearl sugar if desired.
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12
Bake for 30-35 minutes until the brioche is a deep, burnished golden brown. If the tops brown too quickly, tent loosely with foil.
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13
Immediately upon removing from the oven, brush the tops with a light coating of simple syrup for a professional shine and extra moisture. Let cool in the pan for 10 minutes before transferring to a wire rack.
💡 Chef's Tips
Temperature is everything; if the dough or butter gets too warm, the layers will melt together and lose their flakiness. Always use European-style butter with high fat content—the lower water content prevents the dough from becoming soggy. Don't skip the overnight chill; it develops the flavor of the yeast and makes the dough much easier to handle. Use a very sharp knife or pizza cutter for the final cuts to avoid squashing the delicate layers you worked so hard to create. If you see butter leaking out during baking, your oven might be too cold; ensure it is fully preheated.
🍽️ Serving Suggestions
Serve warm with a side of homemade apricot preserves or high-quality raspberry jam. Pairs beautifully with a bowl of Cafe au Lait for a traditional French breakfast experience. Slice and use for the most decadent French Toast you have ever tasted. Enjoy alongside a glass of chilled Demi-Sec Champagne for a luxurious brunch. Dust lightly with powdered sugar and serve with a dollop of Chantilly cream.