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Flaky Brioche

Recipe photo courtesy of Mike Krautter

Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.

Source: Martha Bakes, Episode 1003



Butter Package


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How would you rate this recipe?
  • MS10142247
    24 JUL, 2018
    This came out BEAUTIFULLY. The dough wasn't coming together as much as I would have liked after adding the butter and added about 1/3c more all purpose flour. It really helped to cut the cold butter into 1tbsp pats and arrange them in a rectangle on a piece of plastic wrap, let it warm slightly and then flatten it with a rolling pin before chilling for the 20 minutes. That way the rolling was done with soft butter and it didn't crack.

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