This has been a work in progress for about two years. I’ve finally managed to get my brioche texture SPOT ON! I LOVE this recipe and cannot stop making it. I’ll be posting lots of ideas for things to do with leftover brioche in the next few days so do give this recipe a try (hint: FRENCH TOAST!).
The key is to use really, really good flour and really good extra virgin olive oil. Your house will smell better than you ever dreamt it could after making this. The crumb is delicate and pulls apart in that way brioche loves to do. I promise, you wont be disappointed!