The Brioche went into the oven after lunch, but not until after it had been painted with egg wash.
Reminder of how it appeared before rising
Ten minutes at 180°C in my fan oven, followed by 25 minutes at 160°C resulted in this
It was really, really easy. Cannot imagine why I have put it off all my life! Could it be because I did not own a Kenwood Chef until relatively recently, I wonder. Yes, that’ll be it. I do think a good stand mixer makes this an easy job. Doing it the traditional, sticky, way is probably far more challenging.
Now, how does it taste?