Brioche

>>7212525
Cook it well

>>7212525
You'd better start soon, all the enrichment makes it harder for the yeast to work, so it takes a long time to rise. If you don't have a mixer it's gonna be a bit of a ballache kneading too.

>>7212651
Fortunately I do have a mixer, just need to find the hook attachment for it. The thing hasn't been used for years.

File: brioche.jpg (947KB, 2392x1504px) Image search: [Google]

947KB, 2392x1504px

Here's Paul Hollywood's recipe. I've not tried it myself, but his other ones are usually reliable. You'll see it's got an overnight step, I'm not sure if you can speed that up much.

>>7212767
If I'm to add dried fruit to it, should it be after or before the dough was refridgerated?

what type of brioche are you aiming for?

>>7214161
Something closer to cake than bread.

First you must into Caesar dressing

Bump, I want to see OP's results.