2B Enriched Breads
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| show | Small yeast cake containing raisins and soaked in rum or Kirsch syrup.
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| BRIOCHE | show 🗑
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| GROSSE BRIOCHE A TETE | show 🗑
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| show | Same classic shape but smaller.
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| show | A ring shaped brioche that sometimes contains raisins.
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| show | Brioche dough that has additional butter layered in like a Danish, Croisssant or Puff Pastry
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| EN CROUTE | show 🗑
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| show | Individual bubble shapes lined up in a loaf pan.
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| show | Also know as kougelhof, gougelhlpf, or kouglof. The origin is Austrian but it is made all over Europe. It is a yeast cake made with raisins, currents, and cooked in tall, crown-like molds.
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| show | Traditional Jewish holiday bread usually eaten on Sabbath. Rich in eggs and flavored with honey and sometimes saffron. Usually braided or formed into a turban-shaped loaf
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| show | Very similar to brioche where dried fruits are incorporated. Traditional German bread eaten during the Christmas holiday
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| SAVARIN | show 🗑
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