Brioche. . .a love affair. . .

Brioche dough is the sumptuous queen of bread-making, unapologetically resplendent with eggs and butter.  And the beauty of it is that it accepts all manner of cohorts:  dried fruits, chocolate, lovely cinnamon, nutmeg and other fragrant spices.  And if you cut back on the bit of sugar, you can add savory fillings as well: cheeses, meats, sundried tomatoes and herbs.

Bread-making in general is a means of connecting, any bread baker will say so.  Making bread is to be involved.  And there's no happier kitchen than one with the aroma of freshly baked bread. . .

Here's where we start:

This particular dough was aged in the refrigerator, a new experiment.  The rich color comes from the eggs and the butter.  What's not to like?