Brioche bun

Sometimes the true masterpieces of world cooking gain popularity and occupy their iconic place in history thanks to tragic, accidental, curious or regrettable events. The history of the famous brioche bun can be a vivid example of this order of things. The last queen of France somehow recklessly hinted to her hungry people that Her Majesty wants people to eat cheesy buns for breakfast, instead of bread - "Qu'ils mangent de la brioche. "

This unsuccessful wish decided to take into account the entire royal family and the French monarchy, because an angry crowd beheaded the monarchs. True, the sad fate of the Queen immortalized the brioche bun. The official and documented history of brioche bun began in 1404, when the bakery recipe was first recorded in a cookbook. However, the French themselves claim that their favorite breakfast pastries brioche bun belong to the oldest bakery products, because the product appeared back in the days of Ancient Rome.

According to another legend, the brioche bun was first prepared in Normandy and named after its creator, the famous pastry chef of those times, Misier Brioche. However, written sources that date back to the 15th century indicate that the brioche bun was invented by confectioners of the province of Brie. It is noteworthy that one of the iconic writers and "blocks" of world literature, Alexander Dumas, loved to taste fresh brioche buns for breakfast and described the process of their preparation in his works. So the writer insisted that brioche buns got their name thanks to brie cheese, which, also according to the authoritative opinion of the writer, is considered the main ingredient in the bakery product.

It is also interesting that the French brioche bun as two drops of water is similar to a Romanian surba called saralie or Christmas pastries, which are traditionally served at the table in Greece. Researchers of the etymology of the French name brioche buns concluded that the word brioche originates from the verb brier, which in old French denoted a way of rolling dough. a feature of the brier method was the use of special accessories, namely the broye rolling pin. As a result, the baker got delicious bread, dense in structure and distinguished by its taste, as well as aroma.

Such bread was prepared only on special occasions, usually at Christmas or Christening. Over time, the brioche bread recipe was changed and improved. Now they baked not bread, but brioche pie, which included more sugar, eggs and butter. Over time, bakers began experimenting with brioche pies and eventually received elegant, airy and tender-tasting brioche buns.