This weeks bake was Brioche and they weren’t as hard to make as I thought they would be. This bake was one of my favourites and I will defiantley make them again.

The dough is made the night before and left in the fridge to rise.  The next morning I divided the dough into 16 equal pieces and then took a small piece of each of the 16 pieces which I then used to make the bobble on top of the roll.

Once all shaped up the dough is then placed into moulds.  Never having made brioches before I had to buy some moulds to add to my baking tin collection!  I’m don’t really like silicone bakeware but that was all I could find that didn’t cost too much money and would get to here in time for my bake and they turned out to be very nice moulds.

The moulds were then placed on a tray in a plastic bag and put in a warm place for just under an hour until they doubled in size and then I glazed them with some egg and put them in the oven for 20 minutes and this is what I got


Did you Know:- Brioche comes from France and is often thought of as being a pastry but it is really a bread.  It is the butter and eggs that make it light and flaky and probably why it is confused as a pastry.

The saying “To Make A Brioche” means make a mistake ‘to drop a brick’.  The saying came about when musicians of  the Paris Opera decided to punish members of the orchestra who played out of tune by making them pay a fine. The fines were then spent on brioches which were eaten by all of the orchestra at a later date. The musicians who were fined had to wear a badge representing a brioche in their button holes. Eventually word got around of this tradition and the expression ‘to make a brioche’ came about when someone wanted to say that someone had acted foolishly or made a silly mistake.”



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