What is the ideal flour for the "fluffiest" or softest Brioche? Can self rising flour be used in recipes that DON'T have baking powder? Also, I noticed that this recipe has 1 more T Sugar than the "Classic Brioche" recipe. Does that make a noticeable difference? I like sweet dough. This will be my first attempt at Brioche, so thanks, Suzanne btw: I became interested in Brioche, which I had no idea what it even was, after my European neighbor commented that the Pani Popo Somoan Coconut Buns tasted just like a yummy brioche. Since that dough is wonderful, I thought I'd find out what the real thing tastes like. Use an All Purpose flour for the most tender and fluffy brioche. More sugar will create more caramelizing, provide more food for the yeast and help to tenderize the texture, too. You may use Self Rising Flour in place of All Purpose Flour or a Pastry Flour in a recipe that already has baking powder and salt. Remember to omit the baking powder and salt when using Self Rising Flour. Enjoy! Elisabeth

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