22 Reviews of Brioche

From: Jangomango

On Apr 18, 2003

Great brioche. This replaces the recipe that I've been using for years - Andre Soltner's - his has way more butter, almost too much. I made this before I had a new food processor, so since the whole thing was by hand, I halved the quantity so that it was managable. Getting the butter into the dough by hand is quite an experience. Step 16 is important for cooks new to brioche making. At one point it's inevitable that you think that this time it will never come together. But, it does. Thanks Petitfour. Beautiful bread and great directions.

From: Heather U.

On Dec 30, 2004

Absolutely fantastic brioche. Wow. Another one of those I-can't-believe-I-made-this experiences. I know the recipe note says no substitutions/shortcuts, but I did it anyway (in my line of work, they call that "oppositional behavior"). Substitutions: I used nonfat milk, 8 T light butter (Land O' Lakes) and 5 T unsalted butter, and Splenda for all but 1 T of the sugar. Shortcut: I had my bread machine prepare the dough, and ran it through two kneading cycles. At the stage when it was time to add in the butter, I opened the lid and used a spatula to help the machine incorporate it all. I formed just two loaves (sandwich-sized), shaped as instructed, and baked them in my oven. This brioche will be perfect for the Monte Cristo sandwich I'll be having for lunch today, and I'll surely prepare this dough again to make the fruit pizza and the cinnamon rolls, uses suggested by P4. Again, wow. Thanks for posting!

From: moxie

On Apr 23, 2003

Petit Four, this bread is just heavenly! It had a lovely texture and a wonderful crumb. I was making brioche for the first time, and the detail in this recipe made me feel like aI had a friend in the kitchen. Thank you so much.

From: death_by_parsnip

On Dec 14, 2005

This bread is outstanding. Not only is it's taste heavenly, but it LOOKS beautiful as well. I gave this recipe 4 stars instead of 5 only because the recipe is a hassle to make. It took all day to make. I thuoght my KitchenAid was going to jump off my counter on more than one occasion. Still, if I ever have to make brioche again, I would use this recipe.

From: Horse n' Hound Gal

On May 23, 2005

This is so great! All the bread I've made before turned out really badly and although this wasn't very easy to make and very laborious, it was great! Queen of Breads is right, it has the softest texture and only slightly sweet. Thanks again for my new fave recipe!

From: Chef Kate

On Jan 21, 2007

This is absolutely the best brioche recipe there is. It is wonderful just as straightforward brioche. It does also fabulous stuffed breads (saucisson en croute, etc), and, with additional butter and more risings, magnificent sticky buns. We also make mini loaves to slice down for canapes, make dinner rolls a la Parkerhouse. It's a never fail recipe. Thanks for posting, P4!

From: Domesticated Drea

On Jul 20, 2007

I also love the "Baking with Julia" cookbook, as well as this recipe. I use little individual-sized, fluted brioche molds and recommend the pans that are NOT nonstick for the best and most authentic "crusting." I also recommend substituting regular, granulated salt for the kosher salt (and using a bit less than the full teaspoon to compensate for the different shape of the salt crystals). Regular salt generally makes for more consistent results with baking, while kosher salt is better for seasoning anything else.

From: Chef #254070

On Nov 17, 2008

Oh my goodness gracious, this needs 25 stars!! I love brioche bread and so I came across this recipe. I followed step by step and ending up with a master piece. The only thing I did different was I braided one loaf. The rest of the dough I made into sticky buns. It was a marriage made in heaven. I used your brioche recipe Hanka and used the goo recipe from Joanne Chang's sticky bun. For the sticky bun recipe go to the Food Network and type in Joanne Chang's Sticky Buns.Thank you Hanka for the best and most delicous recipe for brioche. Also the directions were right on the money.

From: Chef #833730

On May 13, 2009

Yes this is Julia's recipe allright. I did the Brioche a Tete with it and it turned out great. Perfect texture terrific taste! Doing it in the KitchenAid is so simple that I felt I was not doing anything. Easy, easy.

From: Hanka

On Dec 6, 2007

Absolutely fantastic recipe. I don't have kitchen aid so I use hand held mixer with dough hooks. Hard work mix the dough but it came out beautiful. First loaf we ate with butter and jam. From second I made French toast for breakfast.Brioche was just perfect for that and third loaf I put in freezer and saved it for bread and butter pudding.