The windowpane test for brioche is a test that checks if the dough has been kneaded long enough by stretching a small piece of the dough until it becomes thin and translucent and allows light to pass through it like a windowpane.
If light passes through the dough of the brioche bread it means the gluten is well developed and the brioche dough is ready to shape and rise.
If the brioche dough tears easily though then it needs more kneading.
The windowpane test for the dough lets you see just how strong and elastic the dough is at any point.
The white powder on brioche buns is just flour which has been dusted onto the surface of the brioche bun before it has been baked.
The dusting of the flour on the brioche buns before baking gives the brioche buns a crisp and slightly powdery texture which is a common practice in bakery production to prevent sticking and also enhance the appearance of the bread.
The reason why brioche is considered to be unhealthy is because brioche contains more fat, saturated fat and calories due to the excess butter that is in brioche.
Brioche also has higher sugar content than regular bread.
While white bread is not the healthiest it is slightly healthier than brioche due to the lack of saturated fat and lower calories.
Whole grain breads are healthier than both white bread and brioche.
Brioche is not healthier than regular bread as it contains more fat and more calories than regular bread.
However brioche does have a higher protein content than regular plain white bread due to the eggs which are beneficial for health.
Brioche is also high in saturated fat due to the excess butter.
Brioche is healthy in moderation but when eaten in excess it can be unhealthy.