Red Brioche Feuilletée

Brioche Feuilletée is an elegant French pastry that combines the rich, buttery texture of brioche with the flaky layers of laminated dough. This version features a mesmerizing swirl of golden and red layers, creating a visually stunning effect. Topped with fresh berries and delicate chocolate pearls, this luxurious treat is perfect for special occasions or indulgent breakfasts.

Why You’ll Love This Recipe

• Beautiful & Unique – The red and golden laminated layers create a striking visual contrast.
• Rich & Buttery – The combination of brioche and laminated layers results in a soft, flaky texture.
• Perfect for Special Occasions – Impress guests with this bakery-style masterpiece.
• Deliciously Sweet – A honey glaze enhances the buttery flavor, while fresh berries add a refreshing touch.
• Versatile – Serve as a breakfast pastry, dessert, or an afternoon treat with tea.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough

• All-purpose flour
• Sugar
• Salt
• Instant yeast
• Warm milk
• Eggs
• Butter, softened
• Red food coloring

For Laminating

• Unsalted butter, cold

For Topping

• Fresh strawberries, raspberries, blueberries
• Chocolate pearls
• Honey or simple syrup (for glaze)

Directions

1. Make the Dough – In a mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, eggs, and softened butter. Knead until the dough is smooth and elastic.
2. Divide & Color – Split the dough into two equal parts. Tint one half with red food coloring. Chill both portions for 1 hour.
3. Prepare the Butter Layer – Roll out the cold butter into a thin sheet between two sheets of parchment paper.
4. Lamination Process – Encase the butter in the dough, then roll and fold for lamination. Repeat the process 3-4 times, alternating layers of red and plain dough to create the swirl effect.
5. Shape & Proof – Shape into loaves or twisted pastries and let them proof for 1 hour.
6. Bake – Preheat the oven to 375°F (190°C) and bake for 25-30 minutes, until golden brown.
7. Glaze & Decorate – Brush the warm brioche with honey glaze and top with fresh berries and chocolate pearls.
8. Serve & Enjoy – Slice and enjoy this flaky, buttery masterpiece!

Servings and Timing

• Servings: 6-8 slices
• Prep Time: 2 hours (including chilling and proofing)
• Bake Time: 25-30 minutes
• Total Time: 2 hours 30 minutes

Variations

• Chocolate Version – Add cocoa powder to the red dough for a chocolate twist.
• Nutty Addition – Sprinkle chopped almonds or hazelnuts on top for extra crunch.
• Flavored Glaze – Infuse the honey glaze with vanilla, citrus zest, or cinnamon for added depth.
• Mini Brioche Feuilletée – Shape into individual rolls instead of a loaf for easy serving.
• Savory Twist – Skip the sugar and berries, and fill with cheese and herbs instead.

Storage/Reheating

• Storage – Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheating – Warm in the oven at 300°F (150°C) for 5-10 minutes or microwave for 20 seconds to restore softness.

FAQs

What makes Brioche Feuilletée different from regular brioche?

Brioche Feuilletée is laminated with butter, creating flaky layers similar to croissants, while regular brioche has a soft, uniform texture.

Can I make this dough ahead of time?

Yes! You can prepare the dough and refrigerate it overnight before laminating and baking the next day.

Do I need a stand mixer for this recipe?

A stand mixer makes kneading easier, but you can also knead by hand—it will just take a little longer.

How do I get the perfect laminated layers?

Chill the dough and butter between each rolling and folding step to keep the layers distinct.

What type of food coloring should I use?

Gel food coloring works best as it provides a vibrant color without affecting the dough’s texture.

Can I freeze Brioche Feuilletée?

Yes! Freeze the baked brioche for up to 2 months. Thaw and reheat before serving.

Why is my dough not rising properly?

Make sure your yeast is fresh, and proof the dough in a warm, draft-free area.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour will create a slightly chewier texture, while all-purpose flour keeps it soft.

How do I make the honey glaze?

Warm ¼ cup honey with 1 tbsp water and brush it over the brioche while still warm.

What can I serve with this pastry?

Pair with coffee, tea, or a light fruit jam for an extra delightful experience.

Conclusion

Brioche Feuilletée is a stunning, buttery, and flaky pastry that is as delicious as it is beautiful. Wit