Tuesdays with Dorie: Golden Brioche Loaves

August 23, 2011

This week’s recipe for the Tuesdays with Dorie bakers is Golden Brioche Loaves, selected by Margaret from Tea and Scones. A piece of brioche would be quite nice with a cup of tea, wouldn’t it?

I’ve eaten brioche just a handful of times, and every time I think I’m not going to like it that much and then can’t stop eating it. And once again, I thought, well, I’ll just make a mini loaf because I’m more excited about the other recipes that use the brioche dough. One bite of a mini slice from my mini loaf and I was wishing I’d made a large loaf! Ah, but nothing is stopping me from making this again.

What I did: I made the full recipe (with three sticks of butter!) because Dorie asks us very nicely not to reduce it. She also very nicely provides several other recipes that use brioche dough, and one that uses dried-out brioche, so there are a lot of options. I mixed the dough on a Friday night. Here’s what I did Saturday morning:

  • I took half the dough and prepped a batch of Pecan Honey Sticky Buns. The rolled-up and filled dough is in my freezer, ready to thaw and bake another time.
  • I took the other half of the dough and used 1/3 of it for a mini Golden Brioche Loaf, and 2/3 of it for Brioche Raisin Snails. This was a lot of math before 9am, but it all worked out.

How it went: The brioche dough isn’t particularly difficult to make. It’s a yeast bread, so if you’ve made bread, the process will be familiar, although most yeast bread doesn’t contain three sticks of butter! The butter gets mixed in slowly, and in the end, you have a smooth, silky dough. After rising, the dough goes into the refrigerator for the night. The next day, it gets a second rise in a loaf pan and baked, or it gets prepped for another recipe. Below is my 1/3 of 1/2 batch of dough baked into a mini loaf. I’ll tell you about the snails and sticky buns in separate posts.

How it tasted: My husband took a bite and said “It’s like a bite of spring air.” He went on to say “If it was any lighter, it wouldn’t exist.” I don’t think I can top those quotes, but I’ll say that I enjoyed it quite a bit and find it amusing that something with so much butter and eggs in it can be so light. It was delicious plain and even better topped with apricot jam.

Open your copy of Baking: From My Home to Yours to page 48 and get going on some brioche! If you want to try before you buy, click over to Tea and Scones; she will have the recipe published today.


  1. Sounds like a great idea to make all three recipes! Your brioche looks superb, and Like you, I wasn’t expecting much, then loved it. I like your new blog layout!

  2. So many great things with one recipe of bread. Looking forward to seeing the rest of the loaf!!

    Thanks for baking with me this week.

  3. I definitely prefer the treats you can make with the leftover dough over my loaf of brioche. Not to say the loaf wasn’t tasty, I just prefer sweet treats 🙂 I love your mini loaf!

  4. I just love your hubby’s comments! So cute!

    Your loaf looks amazing-I wanted to try the bostock, but I didn’t ever make it that far!

  5. This bread is really good. I don’t know how it is so light with so much butter but it is! I posted the raisin snails and sticky buns as I couldn’t make the loaves this week.

  6. You convinced me, I will make this as soon as I have company. I need to share the butter. It looks beautiful. I look forward to the rest of the story!

  7. I personally would have preferred the pecan sticky buns, but I knew my eaters wouldn’t have, so I had to do what they liked. I was surprised how good just the bread was, too.

  8. Looks great! I want to make those pecan sticky buns that use this dough. Yum!

  9. It is great, you made such a variety from the one recipe. Dorie knows what she is doing when she offers the choices. You were smart enough to listen.

    I want to make this again and make the smaller goodies. The bread is certainly good but with the added sweetness, it has to be even better. After I make them, I will have to hide them from myself.

  10. this looks sooo good. nicely shaped loaf!

  11. Jill the texture of that brioche bread is to die for…I can just taste that melting on my tongue looking at the photo. Great job…I need to get to this as soon as the “Closed for Summer” sign comes down off my oven…tee hee.

  12. Wow, I’m impressed with your math skills and making all three of those treats! Josh is trying to get me to make monkey bread with the second half of the dough, hopefully I’ll get to it soon. Three sticks of butter is a lot, but I guess that’s why it’s so good. I have made the “middle class” brioche from The Bread Baker’s Apprentice, which has just two sticks of butter for two loaves and is also very good.

  13. this makes me think about brioche french toast…can’t wait to hear about how the rest of the recipes go.

  14. This bread looks fantastic! I do love brioche, and the idea of making it myself is tempting. I love how you made three different recipes out of the basic one. I’m not sure I have that much willpower, though — I’d probably have to make the recipe three times!

  15. Perfect brioche! It looks amazing and so tasty!

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