Brioche belongs to which dough family?

• A. Lean dough
• B. Rich dough
• C. Laminated dough
• D. Quick bread dough

Answer: (B)

Brioche is an enriched dough. It uses a generous amount of fat (butter) and eggs, sometimes milk and sugar, which give the dough a tender, rich crumb and a fuller flavor. That higher fat and dairy content distinguishes it from lean doughs, which rely mostly on flour, water, salt, and yeast with little to no fat. It also isn’t laminated, since brioche doesn’t involve folding layers of dough with fat to create flakiness, and it isn’t a quick bread, which uses chemical leaveners instead of yeast. So brioche belongs to the rich dough family because of its substantial fat and dairy content that creates a soft, rich texture.