Brioche Couronne

Enriched breads like brioche emerged in northern France as early as the 17th century, defined by their high proportion of butter and eggs—luxuries that signaled both wealth and celebration. Shaping the dough into a couronne (French for “crown”) nods to traditional breads baked for feast days. The small addition of cornstarch lowers the overall protein […] The post Brioche Couronne first appeared on Bake from Scratch.