Brioche, rich with butter and eggs and just slightly sweet, is a yeast bread that is golden on the outside and feathery soft and rich on the inside. Slice a loaf of brioche and eat plain or toasted, spread with a fruit jam, or made into French toast. Brioche can also be baked in fluted brioche à tête molds to create a fluted round with a small ball of dough on top to form a “head.” I have used this same brioche dough to make Brioche Cinnamon Rolls and Brioche Coffee Cake. Because of the long beating times and all the butter used, this is a dough best made with a heavy-duty stand mixer along with both the paddle and dough hook attachments; it would be a difficult dough to make by hand without the mixer. I normally use bread flour but bread flour or all-purpose flour work equally well in this recipe. Make sure you allow ample time when making this recipe, for the mixing, rising, and refrigerator times. The nice thing is you start the dough the day or evening before, refrigerate the dough overnight, then finish the rolls the next day. Brioche is made with a starter sponge of milk, yeast, a bit of sugar, and flour. This process gives the yCakeeast a nice head-start in the fermentation process. The ingredients are mixed together and then allowed to sit at room temperature for 45 to 60 min. When the sponge begins to rise and get bubbly you know it’s ready to be added with the rest of the dough ingredients. Breads made with a starter sponge generally rise higher when baked, have a lighter crumb and a richer flavor. This recipe makes 2 loaves of bread. Or, divide the dough in half and make one brioche loaf and one other treat such as Brioche Coffee Cake.