Frozen, Thaw & Serve
Typical Belgian soft roll of brioche dough, enriched with butter & eggs.
The addition of one or more enriching ingredients – such as butter, oil or margarine, eggs and milk – results in a bread with a soft, tender crumb that becomes more cake-like in direct proportion to the quantities of the enrichments added. Certainly when sugar is added. It is obvious that this kind of bread is served at breakfast or tea-time with butter and marmalade.
But, due to its enrichments, it prevent the dough of drying out which results in a longer shelf-life. That is the reason why these rolls are used today to fill with all kinds of cheese, meat and salads (as a sandwich) to serve on a buffet during a cocktail party or on a pick-nick.
Sometimes smaller filled brioches (20-30gr) are used to stuff fill a bigger empty loaf, called a “party or surprise bread”.
For the same reason these rolls are suitable for air-bus and train catering.
But, brioche dough, has also its applications in some celebrated classic dishes, most notably “Beef Wellington” and “Foie d’oie gras”.