If you've never made brioche, the dough is pretty simple, but it has to rise three times before it's ready for baking, so be patient. Don't have the special brioche tins? Make the bread in small ramekins or a regular bread pan. Be sure to make plenty because once you taste these, you won't want to give them all away! For the gift of bread and butter, keep reading.
A type of sweet bread that originated in France. Its rich texture comes from a high proportion of eggs and butter, which gives it a taste that is somewhere between cake and more traditional bread. It's usually baked in a fluted pan with a smaller dough top knot placed on top, but it can take other shapes and forms.