Brioche is made from leavened dough. It is used extensively in baking and may be served filled or plain, in various shapes. The traditional brioche mold is round, with fluted, sloping sides. It is important to use high quality products for brioche, and to master the technique of making this delicate dough. When prepared as a savory dough, the sugar is excluded and the brioche is often wrapped around various meats, salmon, game, pëtÄs, and sausages.
