Yield: Yields 16 small brioches.
You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches high. Amounts for many ingredients are listed by weight (ounces) and by volume (cups, tablespoons); use either measurement.
Use a European-style butter if you can find it, such as Plugrá or Président.
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made in large baking pans and used multiple balls of dough. Came out well and rose beautifuly in oven. Need to bake longer use internal temp as guide (about twice as long as rolls)
outstanding recipe. not very hard and produces an amazing bread.
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