Ingredient
Brioche
An enriched dough carrying so much butter and egg that it sits closer to pastry than to bread. That richness is why it makes the best bread-and-butter pudding and the best burger bun, and why it stales within a day.
- Sourcing
- A bakery loaf is worth the trip. Supermarket brioche is usually sweeter and softer, more a cake than a bread.
- Varieties
- Loaf, Buns, Brioche à tête, Brioche Nanterre
- Quality cues
- A deep yellow crumb from the eggs, and a fine, silky, slightly stringy texture when torn. Pale, cottony crumb means it is short on butter.
- Substitutions
- Challah, Milk bread, Panettone (for puddings)
- Storage
- Wrapped at room temperature; never the fridge, which stales bread faster than the counter. Slice and freeze what you will not eat in a day.
- Shelf life
- 2 days at room temperature; 3 months frozen
Nutrition
Per 100 g
- Calories
- 287 kcal
- Protein
- 9.5 g
- Fat
- 6 g
- Carbs
- 47.8 g
- Fibre
- 2.3 g
- Sugars
- 1.8 g
- Sodium
- 380 mg
From USDA FoodData Central (#172673). Raw, edible portion.