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 content of the flour, subtly softening the crumb while preserving lift. It’s a small adjustment that yields a texture closer to pâtisserie brioche: light, fine, and almost shreddable.
Brioche Couronne
Ingredients
- 2½ to 2¾ cups (313 to 344 grams) all-purpose flour, divided
- ¼ cup (50 grams) granulated sugar
- 2½ tablespoons (20 grams) cornstarch
- 2¼ teaspoons (7 grams) instant yeast
- 2 teaspoons (6 grams) kosher salt
- ¼ cup (60 grams) hot whole milk (120°F/49°C to 130°F/54°C)
- 4 large eggs (200 grams), divided, lightly beaten, and room temperature
- 3 large egg yolks (56 grams), lightly beaten and room temperature
- ½ cup (113 grams) unsalted butter, cubed and room temperature
- Garnish: Swedish pearl sugar, cinnamon pearl sugar
Instructions
- In the bowl of a stand mixer, whisk together 1½ cups (188 grams) flour, granulated sugar, cornstarch, yeast, and salt by hand. Add hot milk; using the paddle attachment, beat at low speed until combined, about 1 minute. Add 3 eggs (150 grams) and egg yolks, and beat until combined, about 1 minute. With mixer on low speed, gradually add 1 cup (125 grams) flour, beating until a shaggy dough forms; scrape sides of bowl.
- Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth, elastic, and slightly tacky, 4 to 6 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
- With mixer on medium-low speed, add butter, 1 tablespoon (14 grams) at a time, to dough, beating until combined after each addition (6 to 7 minutes total). Beat at medium speed until a smooth, elastic dough forms, 10 to 12 minutes. Turn out onto a lightly floured surface; knead 5 to 8 times, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
- Lightly spray a 10-inch round fluted removable-bottom tart pan with baking spray with flour.
- Turn out dough onto a lightly floured surface, and punch down dough. Roll dough into a 32-inch log, ensuring dough has the same thickness all over; taper ends of dough. Form log into a circle, overlapping and pinching together tapered ends, ensuring circle is evenly thick all around. (The hole in the center of dough circle should be about 6¼ inches.) Transfer dough to prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in sized, about 1½ hours.
- Preheat oven to 375°F (190°C).
- Lightly brush remaining 1 egg (50 grams) onto dough. Garnish with pearl sugars, if desired.
- Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 12 to 15 minutes, rotating pan halfway through baking and covering with foil during final 5 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes
Find our favorite Swedish pearl sugar here.
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