I love French brioche, I mean real French brioche that is eggy, buttery, puffy, with a soft yet crispy crumb, with every bite.
I had the best brioche when I visited Paris years ago and I haven’t been able to find anything similar in the US.
Many brioches just taste like normal breads.
I searched high and low for a homemade and authentic brioche recipe and tried the recipe on Fine Cooking.
My baking assistant Kendoll and I have simplified the baking process and we had great success.
The end results are these golden brioches that are so soft and flaky on the inside.
The texture is amazing and mildly sweet.
I just had to slather on some butter or fruit jam and entirely enjoyed them.
If you are making breads for Easter, try this brioche recipe.
They are worth the time!
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