Brioches — Bubble-Top and Loaves {AMFT}

French Fridays with Dorie, the new cooking group dedicated to making weekly recipes from Dorie Greenspan‘s latest book, Around My French Table, doesn’t officially launch until October. The first months’ recipes, chosen for us by Dorie herself, look really great and should be a nice introduction to the book for most people. I, of course, couldn’t wait for the launch of FFwD, so I set out to make a few recipes from AMFT on my own.

The first recipe I tried, Eggplant Caviar, was a hit and had me ready to try more. For my second recipe, I decided to make something I already know and love, Brioche. Having made all three brioche recipes from The Bread Baker’s Apprentice, I had an idea what to expect from the dough and resulting bread.

Dorie’s recipe differs from Peter Reinhart’s recipes in that, instead of a sponge, it uses overnight fermentation to develop flavor. As far as butter content, it seems to be somewhere between PR’s Poor Man’s and Middle-Class Brioches.

The dough mixed up fairly quickly in the Kitchen Aid, and after resting for an hour on the counter, it was ready to chill overnight. The next day it looked like this:

There are two shaping options given in the recipe — bubble-top brioches and brioche loaves — and I decided to try them both. The bubble-top brioches are individual brioches made by dropping three small dough balls into brioche molds or cupcake tins.

The loaf is shaped by dividing the dough into four pieces, shaping each into a log, and arranging the logs in the pan.

The loaves proofed for about an hour-and-a-half, until the dough filled the pans.

The bubble-top brioches baked for about 20 minutes; the loaf for about 30, until they were golden brown and well-risen.

The brioches were delicious — buttery and light. They compared quite favorably to PR’s Middle-Class Brioche, my favorite of the three. In fact, I would have to try Dorie’s and PR’s loaves side by side to choose a favorite.

This is definitely a recipe to make again, and another winner from Dorie’s French table.


  1. May 9, 2013 at 6:56 pm

    […] these into one recipe, I couldn’t wait to try it. I had just made Dorie Greenspan’s brioche and had a loaf left over, just waiting to be made into […]

  2. May 14, 2012 at 7:37 pm

    […] to brioche. I made three versions of it during the Bread Baker’s Apprentice Challenge. Bubble-top brioche was one of the first recipes I made from Dorie Greenspan’s Around My French Table (AMFT). […]

  3. October 17, 2011 at 5:22 pm

    […] Well, let’s just say I’m glad I bought two of her books. I’m going to bake the brioche recipe from French Table next, then maybe I’ll have a go at something from […]

  4. October 20, 2010 at 10:20 pm

    […] having baked three versions from Peter Reinhart’s The Bread Baker’s Apprentice, and one from Dorie Greenspan’s new book, Around My French Table. What differentiates Nick […]

  5. Anne Marie said,

    September 23, 2010 at 6:36 am

    The loaf is just stunning.

  6. ap269 said,

    September 21, 2010 at 3:29 am

    I love the bubble-top brioches. They look so cute!

    • gaaarp said,

      September 21, 2010 at 6:24 pm

      Thanks, I liked them, too. The loaf looked a little vulgar at first, but it looked nice once it was baked.

  7. Leslie said,

    September 20, 2010 at 10:55 pm

    Wow! These look fabulous! You’re making it very hard for me not to take a leave of absence from work so I can focus on this book 24×7. Very inspiring and gives us lots to look forward to.

    • gaaarp said,

      September 20, 2010 at 11:02 pm

      Yes, working often gets in the way of my cooking and baking schedules. 😉

  8. Abby said,

    September 20, 2010 at 10:52 pm

    So pretty! Love the color!

    • gaaarp said,

      September 20, 2010 at 11:01 pm

      Thanks, Abby. It was really good and made great bread pudding (a subject for another post).

  9. Di said,

    September 20, 2010 at 10:41 pm

    No fair. Now you’ve got me wanting to make brioche. But since I just used my butter quota for the week making puff pastry, it’ll have to wait. =) I love the different shaping on the loaf–I definitely want to try that.

    • gaaarp said,

      September 20, 2010 at 10:43 pm

      Butter quota. Does not compute….

      I made puff pastry the other night using Nick Malgieri’s recipe. I was amazed by how easy it is.

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