I have always wondered about making fresh brioche. I am not a huge bread fan, in fact, I eat bread about once a week. But there is something about the scent of fresh, yeasty dough that is delicious and comforting. Brioche and coffee could take me to a great Italian cafe fantasy!
I used a recipe from La Tartine Gourmande, as the steps were very clear, and it wasn't going to take two days to bake.
I had all of the ingredients, and the procedure was really quite simple. I doubled the recipe in order to make one loaf, and a few round brioche molds.
After rising 2 hours:
Put it in the pans and let it rise another hour:
A little sugar in the egg yolk wash gives it that wonderful color:
Try a slice, toasted with butter or good jam! Can you almost taste it?