Super Rich and Soft Brioche Toast

Brioche, known as "brioche" in English, is a classic French pastry bread, famous for its high content of butter and eggs. In the past, during times of food scarcity, having brioche on the dining table signified nobility. In other words, only in today's era of advanced food production can ordinary people afford to enjoy this "rich and delicate" bread. The classic brioche shape features a spherical top and a skirt-like base made with a fluted tart mold, resembling a monk, earning it the nickname "brioche à tête" (little brioche tarts). Another common shape is toast, which doesn't require additional molds, making shaping more straightforward, and its texture softer and more tender. Typically, the butter content in regular sweet bread ranges from 8% to 12%, while the butter percentage in brioche can exceed 50%, surpassing even Danish puff pastry. This high-fat bread belongs to the rich bread category, similar to panettone, stollen, and kugelhopf, all of which are classic holiday breads. While some may shy away from such high-calorie breads, others are drawn to its luxurious aroma and melt-in-your-mouth texture, reminiscent of France's romantic allure. The amount of butter in brioche can be adjusted based on personal preference, and it is often categorized into "rich" and "modest" versions based on butter content. Rich brioche can contain 50%-70% butter by baked weight, while modest versions have 20%-30%. Unlike Western preferences, which lean toward strong, rich flavors, people in China often prefer lighter and softer breads. Therefore, modest brioche has become more localized, catering to local tastes. Reducing the butter not only lowers the difficulty of preparation but also saves cost—a win-win situation. Since we’re making brioche toast, we’ll stick to the basic steps of toast-making. I cannot emphasize enough the importance of using high-quality flour for making toast. Opt for high-gluten flour with a protein content of at least 14%, as its high absorbency makes it easier to achieve a thin membrane. For a modest version of brioche, aim for a butter percentage of around 30%. If it’s too low, it might be indistinguishable from regular toast, lacking that rich, fragrant butteriness. Using fermented butter can elevate its flavor even further, though it does increase costs significantly. Butter has a profound impact on the texture and taste of bread, offering benefits like softening the crumb, enhancing moisture retention, and delaying staleness. The higher the butter content, the silkier and more fragrant the bread becomes, with a striking color and aroma. However, incorporating a large amount of butter can weaken gluten structure, making the dough soft and harder to handle. Regular butter contains about 15% water, so you’ll need to adjust the liquid measurements accordingly to avoid overly soft dough that’s difficult to work with. Eggs are another hallmark of brioche. I used 40% whole egg liquid by baker's percentage in the dough. Eggs contain carotenoids, fats, and proteins, which significantly contribute to coloring and flavor enhancement. The high protein content also strengthens gluten, giving it better gas-holding capacity. Adding milk and milk powder further amplifies the milky aroma of brioche toast. The unbeatable trio of butter, whole milk, and whole milk powder will undoubtedly give your taste buds an unforgettable treat. Following the 60% dough hydration rule for toast, calculate the amount of butter and egg liquid first, then determine the amount of milk to add. The preparation process for this toast is similar to regular toast, with minor adjustments for its high butter content. Knead the dough to about 80% gluten development initially, as the heavy butter addition later will slow down gluten formation. If the room temperature exceeds 20°C, use chilled liquids to prevent the dough from overheating, which can cause unwanted results. Take care not to over-soften the butter. It needs to maintain some firmness to integrate smoothly into the dough. For a 30% butter content, split the addition into two stages, ensuring the first half is fully absorbed before adding the second. Once all the butter is incorporated, the dough will become incredibly soft but non-sticky. If the dough temperature isn’t controlled and exceeds 30°C, more fat may separate, giving it a greasy feel. Once kneaded to full gluten development, the high butter content gives the dough exceptional elasticity. A small piece can stretch into thin strings like noodles, and achieving a windowpane membrane becomes effortless. To accommodate butter’s low melting point, proofing temperatures should be moderate: 28°C for the first rise and 35°C for the second. To create a crown-like explosion effect for toast, proof the dough until it reaches the mold rim. When it comes to scoring the dough, your knife skills will be tested. With a sharp pair of scissors, I easily split each peak into two. Once the three peaks are cut, pipe a line of butter into the cuts to prevent the dough from fusing back together (somewhat merciless, I know). This ensures a blooming effect during baking, producing a golden, crown-like masterpiece. Brioche, as a rich bread, develops a deeper baking color than standard toast, so you’ll need to monitor its browning and cover it with foil as needed. Resist the temptation to reduce baking time—the high butter content slows down moisture evaporation, requiring a longer bake to cook thoroughly. Also, the soft texture means only fully baking ensures it won’t collapse afterward. Freshly baked brioche toast is as light as a cloud, exuding a rich dairy fragrance. Thanks to the generous butter, its melt-in-the-mouth quality surpasses white toast by far, and it takes longer to stale, staying soft even after some time.