Brioche Should Be Called Butter-Egg Bread

Brioche was one of the magical pieces of bread and tastes I had for the first time in Culinary College.

Yesterday I started a batch. Yes, yesterday. It has been in the refrigerator overnight.

This morning I will shape the dough and let it rise again for 1-2 hours: 

The recipe I used to make this beautiful bread can be found in the following article:

https://www.kingarthurflour.com/recipes/classic-brioche-recipe

The question is, is it worth it? Yes, please give it a try.  I am making french toast with it. I will post my results upon completion. 

~ Hugs from Mum