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Entries tagged with 'brioche'

Bake the Book: Monkey Bread

Sweets Emma Kobolakis 6 comments

If you haven't seen this sweet at Gramercy Tavern before, you're not alone: this monkey bread isn't on the restaurant's menu, reserved instead for birthdays, family meals, and special occasions. Luckily, it's a staff secret the The Gramercy Tavern Cookbook has let slip. More

Gramercy Tavern's Monkey Bread

Serious Eats Emma Kobolakis 4 comments

To make this monkey bread, balls of buttery brioche are rolled in cinnamon sugar, proofed, and baked in caramel sauce. As if brioche on its own wasn't indulgent enough, The Gramercy Tavern Cookbook uses liberal amounts of heavy cream, dark brown sugar, and fresh vanilla bean as the perfect foil for the light, sugar-crusted dough. More

Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

Serious Eats J. Kenji López-Alt Post a comment

Tender poached eggs served with a ragout of corn, chorizo, scallions, and basil, and topped with brioche croutons toasted in chorizo oil. More

From the Pastry Dungeon: Sweet Potato Brioche French Toast

Sweets Anna Markow 2 comments

There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche! More

Sweet Potato Brioche French Toast

Serious Eats Anna Markow 4 comments

There are a lot of steps involved in this recipe for sweet potato French toast with homemade sweet potato brioche, but none of them are hard, and if you've never made brioche be reassured that it's among the easiest of bread doughs. If you can make cake, you can make brioche! More

Sugar & Spice Doughnut Holes

Serious Eats Emma Kobolakis Post a comment

Frying already-rich brioche dough results in these unimaginably indulgent, tender little bites. Representing the third category of Glazed, Filled, Sugared, & Dipped, they're coated in cardamom sugar, which provides contrasting flavor & texture. More

Great Breakfast Cheese Swirl and Glazed Brioche at Silver Moon Bakery

New York Niko Triantafillou 1 comment

Though they do sell a few fancy French pastries, I believe their very best products contain more flour than buttercream. Here are two bread-based items from Silver Moon, one savory, one sweet. More

Good Bread: Lafayette's Rustic French Breads

New York Andrew Coe 2 comments

If you open a brasserie these days, you have to take bread seriously. Case in point is Lafayette, the new French restaurant in the old Chinatown Brasserie space on Lafayette Street. Walk in the door and the first thing you're greeted with is a counter displaying racks of brown loaves and glistening pastries that are an immediate sign of the eatery's ambition. More

Wake and Bake: Pearl Sugar Brioche Buns

Sweets Carrie Vasios Mullins Post a comment

Classic brioche buns are given a Scandinavian twist with the addition of crunchy, sweet pearl sugar. More

Pearl Sugar Brioche Buns

Serious Eats Carrie Vasios Mullins Post a comment

Classic brioche gets a little something extra with the addition of a layer of crunchy, sweet pearl sugar. More

The Fundamental Techniques of Classic Bread Baking's Pain Brioche

Serious Eats dbcurrie 10 comments

Brioche is yet another very classic bread, and on the rich end of the spectrum, with eggs and butter playing important roles. With an egg-washed top that provides a shiny mahogany color, this bread screams "decadent." Or maybe it screams "use me for French toast." More

Brookline, MA: Butterscotch Pudding and Brioche Rolls at Lineage Restaurant

Hub Grub Liz Bomze 2 comments

Besides cousin Mark Sewell's Maine lobsters and the exposed wood-fired oven, chef/owner Jeremy Sewell's Lineage Restaurant in Brookline's Coolidge Corner has two claims to fame: its butterscotch pudding and its brioche dinner rolls. More

Sweet Technique: Brioche

Sweets Lauren Weisenthal 2 comments

Brioche is an enriched (meaning it contains butter, eggs, milk, and sugar), yeasted French dough that falls into the category of Viennoiserie, right alongside croissant, danish, and beignet. It's best known as a breakfast dough in America, because its fluffy yet stretchy texture lends so well to treats like sticky buns, yeasted doughnuts, and buns containing chocolate or dried fruit. Personally, I love making loaves of it for sandwiches (it tastes like a more buttery and sweet version of potato bread) and once it has staled a bit, it's perfect for making French toast or bread pudding. More

Brioche Monkey Bread

Serious Eats Lauren Weisenthal Post a comment

Learning to make brioche dough has allowed me to delve into all kinds of new frontiers, but I think this decadent recipe for monkey bread is my crowning achievement with the dough. I've added a caramel to the mix, and turned up the spice with ginger and nutmeg. It's definitely not diet food, and it's highly addictive. It's a perfect sweet for serving at brunch with lots of people around. Making it alone is too dangerous. More

Basic Brioche

Serious Eats Lauren Weisenthal Post a comment

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. More

The Brunch Dish: Cherry Vanilla French Toast at Kitchenette

New York Nikki Goldstein 3 comments

"It's about forgoing the syrup because the actual dish needs no further complement." [Photograph: Robyn Lee] Though I'm always a fan of totally original dishes, there's nothing like a classic done perfectly. If it has a little bit of a... More

Sugar Rush: Almond Brioche at Madeline Patisserie

New York Kathy YL Chan 1 comment

Just last week, our Carey Jones covered mini pastries in Manhattan, rounding up a sweet array of small bites. The chocolate-almond croissant from Madeleine Patisserie was a positive siren call, convincing me to head to there with Serious Eater... More

Pumpkin Brioche Bread Pudding

Serious Eats Kerry Saretsky 1 comment

In my French family, most of my relatives regard a pumpkin with the inquisitive eyes of a child who, spotting a bright new toy airplane for the first time, picks it up and smiles and then quickly decides he's bored... More

Cook the Book: Almond Brioche Toast

Serious Eats Lucy Baker 3 comments

Instead of throwing away day-old brioche, penny-wise French bakers often make crunchy, creamy, custard-soaked and almond-encrusted toast. But at Amy's Bread in New York City, the Almond Brioche Toast is so popular that bakers must use fresh loaves in order... More

Cook the Book: Roasted Corn and Brioche Pudding

Serious Eats Lucy Baker Post a comment

Bread puddings—such as whiskey, chocolate, and berry—warmed and topped with whipped cream, are one of my favorite desserts. Lately, I've started to explore all the wonderful varieties of savory bread puddings flavored with sharp cheeses, eggs, onions, and vegetables.... More

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