Bewitched by brioche

I was never really a fan of brioche, if they were around, OK, but it was never anything I craved. That is until I finally got around to watching the DVD that came with Bertinet’s book, Crust. It’s a deceptively good CD. It’s not a slick DVD for the MTV/VH1 fast cut crowd; it takes its time and you actually get to see what the dough should look like. Bertinet breaks down the whole process so that you understand what you are going for, and to help you understand how to adapt the recipe for variables like flour strength, or the weather.  I watched the brioche segment and that was it, I had to make brioche.
They may be very fashionable in the UK, or that is what Bertinet says, but I think its time for a brioche renaissance in the US. With coffee in the morning, and a drop of homemade fig jam, it was a delicious decadence, a treat that is well worth the time, energy and butter. 

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