Description
A honey and orange blossom brioche feuilletée is a high-end French pastry crafted by taking an enriched egg-and-butter dough and laminating it with extra butter, orange zest, and natural honey. The term feuilletée translates directly to leafy or laminated, referring to the dozens of micro-thin layers of dough and butter created during the folding process.
Ingredients
Scale
For the brioche dough
- 3 cups (375 g) bread flour
- 2¼ teaspoons (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ½ teaspoon salt
- 3 large eggs
- ¼ cup (60 ml) warm whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange blossom water
- ½ cup (115 g) unsalted butter, softened
For the lamination
- ¾ cup (170 g) cold unsalted butter
- 2 tablespoons honey
- 1 tablespoon orange zest
For the egg wash
- 1 egg
- 1 tablespoon milk
For finishing
- 2 tablespoons honey
- 1 tablespoon orange blossom water
- 1 tablespoon sliced almonds, optional
- Powdered sugar, optional
Instructions
- Make the dough: Combine flour, yeast, sugar, and salt in a large bowl. Add eggs, warm milk, vanilla, and orange blossom water. Mix until a soft dough forms.
- Add butter: Gradually knead in the softened butter until the dough becomes smooth, elastic, and slightly glossy, about 8–10 minutes.
- First rise: Cover and let the dough rise at room temperature for about 1 hour, then refrigerate for at least 2 hours or overnight.
- Prepare the butter: Place the cold butter between sheets of parchment and gently roll it into a thin rectangle. Mix the honey and orange zest and spread lightly over the butter.
- Laminate: Roll the chilled dough into a rectangle. Place the butter in the center, fold the dough over it, and seal the edges. Roll into a long rectangle and fold into thirds, like a letter. Chill for 30 minutes.
- Repeat: Roll and fold the dough 2 more times, chilling for 30 minutes between each fold.
- Shape: Roll the final dough into a rectangle, cut into strips or triangles, and shape into individual brioche rolls. Place in a greased loaf pan or baking dish.
- Proof: Cover loosely and let rise for 1½–2 hours, until noticeably puffy.
- Egg wash: Brush gently with the egg-and-milk mixture.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, until deeply golden and cooked through.
- Finish: Warm the honey with orange blossom water and lightly brush it over the hot brioche. Sprinkle with sliced almonds or powdered sugar if desired.
- Serve: Cool for 10–15 minutes before serving. Enjoy warm or at room temperature.
Notes
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Breakfast / Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 piece
- Calories: ~360 kcal
Keywords: orange blossom laminated brioche