The last time I made some sort of bread from scratch that involved an overnight process was when I made homemade croissants. They turned out good but they were a pain to make. So much so, I was cursing myself and Martha Stewart out the entire time. I couldn’t believe the amount of time that went into making French pastry. But for some reason, I wanted to make brioche bread; knowing that it also had an overnight process that I wasn’t looking forward to. However, to my surprise, it was fairly simple and didn’t have a high maintenance process like croissants do.
I actually never had brioche bread before but what motivated me to make this bread was seeing it used in several recipes involving dessert and breakfast foods. Therefore, it peaked my curiosity. Once I made it and tasted the bread it became clear to me why this bread was used in various sweeter dishes. It tastes like croissant bread! It is so flaky and buttery it makes no sense. All you need is some sweet churned butter and you have another pound in your rear section that you have to work off my friends. Make this bread as a compliment to your mom on Mother’s Day and you won’t go wrong!