According to some, the history of brioche dates as far back as the ancient Roman civilization. Others give credit to the Normandy region of northern France, claiming its origin from a traditional Norman recipe, where it first appeared in written recipe form in 1404.

Generally, the brioche dough’s main ingredients are flour, sugar, eggs, and butter. Combined in proper sequence, along with the all-important egg wash, the end result is almost heaven: a delicate and flaky crust with a fluffy texture. Oh, how the baker loves that flaky crust! As with most any perfect pastry, It’s color should be light yellow or golden.

While the dough recipe may have a few variations, there are numerous options for the filling, as many recipes have evolved over the centuries. It is often cooked with fresh fruits, raisins or chocolate chips, then served as a pastry or light dessert. Other filling ideas include your favorite jam and cream cheese, a homemade fruit puree, chutney, or honey. It may also be used with various meat recipes.

Dissolve yeast in warm water, setting aside. In a small saucepan, over low heat, melt butter in the milk.

In a large mixing bowl, combine flour, salt, sugar, eggs, dissolved yeast and milk-butter mixture. Beat with large wooden spoon for three minutes, or until dough has a thick batter-like consistency. Place in an oiled bowl. Cover with a towel, let set at room temperature.

Let dough rise until it doubles in size. Punch down dough, cover tightly with plastic wrap, refrigerate overnight.

Assembly:

Preheat oven to 400 degrees.

Remove dough from refrigerator, turn on lightly floured board or counter.

With a rolling pin, roll out dough large enough to wrap around the Brie kilo. Sprinkle dough with flour, a tablespoon at a time, to help ease handling. Make sure dough does not stick to pastry board or counter before placing Brie in center, using additional flour if necessary.

Carefully place Brie on dough, wrapping dough completely around the brie. Cut off any excess dough to use as decoration in next step.

Turn the Brie en Brioche over so the dough’s smooth side is up. Place on greased baking sheet. Brush the brioche top with egg glaze. Place any decorative shapes you’ve made with excess dough on top of brioche. Brush with glaze again.

Bake in preheated oven at 400 degrees for 30 to 40 minutes, or until crust is golden brown.

Remove from oven and let rest at least 30 minutes, serving warm rather than hot.

Filling:

1 - 2 kilo French Brie

Brioche dough (see recipe below)

Egg glaze (1 cage free egg, beaten to blend with 1 tablespoon water)

Brioche dough:

1 tablespoon yeast

1/4 cup warm water (105 - 115 degrees)

1/4 pound butter

1/4 cup milk

3 1/2 cups plus 2 tablespoons unbleached white flour

2 1/4 teaspoons salt

2 tablespoons granulated sugar

4 large cage free eggs