Brioche Feuilletée – Laminated Brioche

I wanted to make some brioche, as it is one of my favourite breads.  So I checked out a few options and decided that a laminated version, using the brioche dough to make a sort of puff pastry would be a good challenge. 

Usually brioche has quite a lot of butter in the dough, but for this one the amount of butter is reduced, as much more is then used to create the lamination later.  Not overly sweet these rolls are delicious, being crunchy on the outside and with the lovely softness of brioche on the inside.

Although I made mine in mini pannetone papers, and in a twelve hole cake tin with straight sides, with removable bottoms these can be made in pastry rings, or even in muffin tins.  The dough can also be rolled out and divided into portion and then each portion can be cut and braided to form a roll.  But for mine I stuck with my tins and pannetone moulds.

A sweeet syrup brushed on the top, as well as some sugar rolled into the  the dough adds a little sweetness, but not too much.

The recipe takes a long time to make, and is a little fiddly, but in my opinion it is well worth the effort.  

Mine turned out very well, even though the moulds were just a little smaller than i would have liked.  They baked well and tasted so good.  Ideal, I think, to go with coffee, tea, or for breakfast they are very good indeed.

Brioche Feuilletée

Brioche Feuilletée – Video

Ingredients:
For the dough:

  • 510g(4 cups) plain flour(or bread flour)
  • 50g (3 1/2 tbsp)softened unsalted butter
  • 40g(3 tbsp + 1 tsp) caster sugar, granulated would be ok
  • 10g(1 1/2 packets) active dry yeast
  • 150ml milk, lukewarm
  • 3 medium eggs(large in USA)
  • 1 tsp salt

For the butter pat:

  • 300g (2 sticks + 5 1/2 tbsp)unsalted butter

For the syrup:

  • 30ml(2 tbsp) water
  • 30g(2 heaped tbsp) sugar

Method:

  1. Add 1 tsp of the sugar into the milk and stir around.
  2. Add the yeast and mix in, then leave for 10 minutes to become active, and frothy.
  3. In the bowl of a stand mixer(you can do it all by hand too) add the flour, salt, and remainder of the 40g sugar, mixing to combine.
  4. Add the eggs and the yeast mixture and beat with the dough hook for about 4 minutes, until the mixture is all combined and clumping together.
  5. Add the softened butter and knead for a further 4 to 5 minutes, until the sides of the bowl are clean and the dough is formed into a ball.
  6. Remove from the bowl and form into a ball and place into a greased bowl.
  7. Cover the bowl with plastic wrap, or a damp towel, and allow to prove until the dough has doubled in size (maybe about 2 hours).
  8. Knock the air out of the dough and cover the bowl again. Chill the dough in the fridge for at least 6 hours(though I only did 5).
  9. Heat the sugar and water until the sugar has dissolved and place in a dish to cool.
  10. Take the 300g of butter and form into a 20cmx25cm oblong, wrapping in parchment paper or plastic wrap, and place in the fridge to firm up.
  11. Remove the dough from the bowl and form into an oblong. Then roll out the dough to 45cm(18 in) by 25cm(10 in).
  12. Place the butter onto the centre of the dough so that the 25cm fills the width of the dough.
  13. Fold one of the overlapping dough sides onto the butter.
  14. Fold the other side onto the butter, to meet the edge of the first side and press the seam to join.
  15. With the dough placed so that the seem is pointing away from you roll the dough again to about 60cm in length.
  16. Fold the bottom third of the dough up onto the remaining dough.
  17. Fold the top third of the dough over the already folded dough.  That is one fold completed.
  18. Wrap in plastic wrap and chill in the fridge for at least 20 minutes.
  19. Repeat the rolling twice more to complete 3 folds, chilling 20 minutes each time.
  20. After the third fold place the dough in the fridge for another 20 minutes.
  21. Roll the dough out to 45cm by 35cm(18in by 14 in).
  22. Sprinkle the 100 g sugar over the dough leaving one 45 cm edge, 3cm(1 inch) bare.
  23. Brush some syrup one that bare edge and starting from the opposite edge roll up as tightly as possible.
  24. Now wrap in plastic wrap(cut in half if it is easier) and chill in the freezer for 20 minutes.
  25. Cut the roll of dough into 12 equal pieces.
  26. Reform the  roll(spirals) if necessary and place into 7cm(2 3/4 inch) molds, rings or tins.  If using tins rather than paper mould butter and sugar the insides.
  27. Cover the moulded dough with plastic wrap or a damp towel and allow to prove for about an hour.
  28. Preheat the oven to 180C/160C Fan/350 F.
  29. Bake in the oven for 20 to 25 minutes until the brioche has risen and has turned a nice golden brown.
  30. Transfer to a wire rack to cook completely(turning out of the rings or tins immediately).

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