The Fresh Loaf

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I forgot the sugar in my brioche dough

bshuval's picture

I forgot the sugar in my brioche dough

I decided to try my hand today at making, for the first time, brioche. I decided to follow Richard Bertinet's recipe from his excellent book "Crust". I worked hard and kneaded the dough by hand (and that took a while, kneading all that butter in!)

The dough has been rising for a couple of hours, and I now realized that I forgot the sugar in the dough.

I really don't feel like throwing the dough away, having worked so hard on it. The question is, what to do? I was planning on dividing it into little balls, filling each with some chocolate chips, and baking in a pan. However, without sugar in the dough, I don't know if that will work so well. Should I simply bake it as is, to make a savory bread? Or should I roll it, jelly-roll style with sugar?

Has anyone baked a sugarless brioche before? What should I expect?



nbicomputers's picture

not only is the sugar for taste

as the bread bakes the sger carmalizes creating the rich color on the crust

suger is also a tenderizer as well aws a yeast food

so you will get a small denser bread with less oven spring

the dough will have a ligh crust with little color as well as being a little on the tough side

in short the dough will bake with a charictistics of an OLD DOUGH

Pro Baker for over 25 years-----Ret

PaddyL's picture

Dissolve it in a little water and knead the sugar right into the dough.  I've done that with an egg, with salt that I forgot to add, and even with a bit of vinegar.  Your dough may get all sloppy for a bit, but if you keep working it, it will all come together.

bshuval's picture

The brioche is baking as I write this. 


My bread blog:

KipperCat's picture

How did the brioche turn out?  Btw, I loved your write-up of the Peter Reinhart class, especially the pictures.

bshuval's picture

I was kind of afraid it might not turn out, but it did. It was delicious. I brought it to an event, and it was gone very quickly.  

Here's a picture of one: 


 And the crumb:

Brioche crumb

And now that I have some Brioche molds, I made some more Brioche dough that's fermenting right now (a friend of mine asked me to make her Brioche because she wants to make Brioche bread pudding (a la Tartine Bakery). This is as good an excuse as any to practice making this dough).

I've got to tell you that making Brioche dough by hand is quite a workout. Hopefully, with practice, I'll be able to make the dough in 15 minutes, not an hour. Still, it's an enjoyable challenge.  

I'm glad you enjoy my blog.  

My bread blog: