🧈 Puff Brioche (Brioche Feuilletée)
A stunning hybrid of brioche and puff pastry — rich, buttery dough laminated with layers for a light, flaky, pull-apart crumb. Think croissant meets brioche.
🧾 Ingredients (8–10 rolls or 1 loaf)
🍞 Brioche Dough
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3 cups (375g) bread flour
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2¼ tsp (1 packet) active dry yeast
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3 tbsp sugar
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1 tsp salt
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3 large eggs (room temp)
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¼ cup (60 ml) warm milk
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10 tbsp (140g) soft butter
🧊 Butter Block (for laminating)
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1 cup (225g) cold unsalted butter
🥚 Egg Wash
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1 egg + 1 tbsp milk
👩🍳 Instructions
1️⃣ Make the Brioche Dough
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Activate yeast in warm milk (5–10 minutes).
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Mix flour, sugar, salt, eggs, and yeast mixture.
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Knead 5 minutes.
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Gradually add softened butter, kneading until smooth and elastic (10–15 minutes).
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Cover and let rise 1–1½ hours until doubled.
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Refrigerate 1–2 hours (or overnight). Cold dough laminates better.
2️⃣ Prepare Butter Block
Place cold butter between parchment sheets.
Roll into a flat 6×6-inch (15×15 cm) square.
Chill until firm but pliable.
3️⃣ Laminate (Create Layers)
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Roll chilled dough into a 10×10-inch square.
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Place butter block in center (diamond shape).
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Fold corners over butter (like an envelope).
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Roll into a rectangle.
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Fold into thirds (like a letter).
Chill 30 minutes.
Repeat rolling and folding 2 more times, chilling between folds.
4️⃣ Shape
Roll dough to about ½-inch thickness.
Cut and roll into buns OR shape into a loaf pan.
Let rise 1½–2 hours until puffy.
5️⃣ Bake
Brush with egg wash.
Bake at 375°F (190°C) for:
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Rolls: 18–22 minutes
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Loaf: 30–35 minutes
Golden brown and deeply layered when done.
✨ Tips for Success
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Keep everything cold during laminating.
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Don’t rush chilling — butter must stay solid.
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If butter leaks, dough got too warm. Chill and continue.
🍯 Serving Ideas
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Dust with sugar
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Fill with pastry cream
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Add chocolate
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Make cinnamon swirl puff brioche
If you’d like, I can give:
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A simpler shortcut version
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A step-by-step beginner guide
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Or a sweet filled variation (Nutella, custard, etc.) 🧈