ENRICHED BREADS

Enriched breads are made from dough that contains a high percentage of fat, most often eggs,
milk, and/or butter and is also sweeter. These ingredients enhance flavor and make the texture of
the bread soft and fluffy.

DOUGHNUT
1. History
❖ Doughnuts can be traced back to the Dutch pastry known as “Olykoek”, Dutch
word for oily cakes.
❖ Hanson Gregory, an American, claimed to have invented the ring-shaped
doughnut in 1847 aboard a lime-trading ship when he was 16 years old.
❖ Smithsonian Magazine states that his mother, Elizabeth Gregory, made a
deep-fried dough using nutmeg and cinnamon, along with lemon rind, and put
hazelnuts or walnuts in the centre, where the dough might not cook through, and
called the food 'doughnuts'
❖ Gregory was dissatisfied with the raw centre and claims to have punched a hole
in the centre of the dough

BERLINER
1. History
❖ In the late 15th century, a German-language cookbook contained the first known
recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted
bread dough deep-fried in lard.
❖ The jelly-filled krapfen were called Berliners in the 1800s, based on the legend of
a patriotic baker from Berlin. He "baked" the doughnuts the old-fashioned way, by
frying them over an open fire. According to the tale, the soldiers called the pastry
Berliner after the baker's hometown.

KOEKSISTER
1. History
❖ The name derives from the Dutch word "koek", which generally means a wheat
flour confectionery, and "sister" can refer to the oral tradition of two sisters plaiting
their doughnuts and then dunking them in syrup
❖ Pastries similar to these originated centuries ago in Batavia in the East and the
recipe brought to South Africa by the Malayan settlers together with many others.
BRIOCHE
1. History
❖ The etymology for “brioche” is rather uncertain, but most believe it derives from
an old Norman French verb, brier, which is related to the modern French verb
broyer (to grind or crush).
❖ This probably refers more specifically to the act of kneading dough with the aid of
a rolling pin in wood
2. Types
❖ Brioche Nanterre : Loaf bread made with two layers of brioche dough rolled into
balls. During baking, the pieces partially merge, while they remain clearly visible
on top. Nanterre brioche should always have a crispy golden crust, and a soft,
buttery interior.
❖ Brioche à tête : Brioche à tête(or parisienne) is a brioche baked into a fluted
round tin with a ball of dough placed on top to form the ‘head’, the tête.
GANACHE
1. History
❖ The origin of ganache is somewhat disputed. The Swiss claim to have been using
ganache for truffle centres for hundreds of years.
❖ Another colourful story suggests that a 19th century apprentice in a French
patisserie accidentally spilled hot cream into a bowl of chocolate. His angry
superior called him “un ganache,” which can be translated as “idiot or fool,”
however upon tasting the new creation he realised that a new recipe was born.

PASTRY CREAM
1. History
❖ Pastry cream is thought to have originated in France in the 17th century.
❖ The earliest mention of pastry cream was in a French book by Francois Massialot
called “The Royal and Bourgeois Cook”.
❖ Today it is the most staple filling in french pastry due to its rich and creamy
texture.