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In Australia there is a sweet Brioche loaf you can buy in the supermarket, made by a company called La Fournee Doree.
Does anyone have a recipe which will make a similar product.
The flavour of my brioche is pretty good, but the density is too heavy. I'm not entirely sure why the brioche I make always comes out 'heavier'.
Any recipes or help is appreciated.
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>>9122549
Also, my brioche tends to dry out and be inedible faster.
Is the dough meant to be very moist and the flour used high protein?
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It sounds like the issue might be how you work your dough, rather than your recipe itself.
Also preservatives.
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>>9122549
>La Fournee Doree
That shit is global.
It's available in Europe and North America also.
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>>9122911
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>>9122918
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>>9122911
OP here. Thanks for this recipe!
I will give this a shot tomorrow and report back on the result
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>>9122911
That seems like a lot of sugar. Is it necessary to use that much for the bread to rise, or is it juts because everybody loves sweet shit now?
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