Brioche and Puff

Pain au Sucre


VDF #9481 Traditional Brioche Dough

Sanding sugar or Turbinado sugar

Egg wash


Pull desired quantity of Traditional Brioche Dough from freezer to thaw. Thawing overnight under refrigeration will provide optimal results. Flatten pucks into approximately 5-6” rounds. Place on greased parchment-lined baking sheets, spacing 1” apart. Proof in Proofer or covered at room temperature until double in size (thickness).

Using fingertips dimple the tops on the Brioche. Brush with egg wash and sprinkle with sanding sugar or Turbinado sugar. Bake in pre-heated convection oven at 300° for 18-25 minutes until light golden brown. Do not overbake; these Pains au Sucres must have a nice soft crust and interior. Allow to cool. Optional: Dust with Confectioner’s sugar.

Makes: 1 Brioche Dough Puck makes 1 Pain au Sucre

Bon appétit from Vie de France!