Brioche is a soft, buttery bread that is rich enough to be considered a yeast-risen cake. In fact, when Marie Antoinette (supposedly) said "Let them eat", she was actually referring to brioche. Our recipe is rather lean by Parisian standards: we use about 50% butter relative to the weight of the bread flour, whereas many recipes use as much as 75% butter, and a few artisan formulas are equal parts flour and butter.
For the full recipe and detailed instruction visit http://www.chefsteps.com/activities/mini-brioche
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For the full recipe and detailed instruction visit http://www.chefsteps.com/activities/mini-brioche
At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.
Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd
Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd
Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubb
Follow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab.
Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0
Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
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