Serious Eats: Recipes
There's nothing else like buttery, impossibly light brioche. This recipe, which has been only slightly adapted from Joanna Chang's book Flour, is a particularly awesome version of the fluffy dough that's the main ingredient in so many delectable treats. Chef Chang uses it to make her version of pain aux raisins and brioche au chocolat at her iconic Flour bakeries in Boston. It's also a great dough for making yeasted doughnuts, babka, and sticky buns. It's also amazing on its own. For a special treat, use stale brioche to make French Toast or bread pudding.
Learn The Technique!
Right this way for a step-by-step slideshow of the techniques used in this recipe!