France ยท Western Europe
Brioche
A viennoiserie dough built on a very high ratio of butter and egg to flour, mixed cool to keep the fat from breaking, giving a crumb so tender it shreds into feathery layers.
Method
Enriched Tin-Bake
Hydration
55%
water to flour
Glycemic index
62
Medium GI
Energy
375 kcal
per 100 g
Sensory profile
- sourness
- 1
- sweetness
- 6
- crispiness
- 2
- chewiness
- 4
- aroma
- 8
- moistness
- 7
Scale 0โ10
Nutrition
per 100 g| Energy | 375 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 44 g |
| of which sugars | 9 g |
| Fat | 18 g |
| Fiber | 1.6 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Feathery buttery crumb
- Deep golden crust
Typical ingredients
- Wheat Flour
- Milk
- Yeast
- Salt
- Sugar
- Fat / Butter
- Egg
Similar breads
Closest sensory profiles in the Atlas.