I have a recipe that I use to make sweet rolls with and it's not exactly brioche, but brioche is the closest thing to my recipe that I can find online and I have recently tried something different-- instead of using my dough for rolls, I decided to try making a braided round with the whole dough lump. Since classic brioche uses the whole lump for a big round, I thought (after my fiasco) it would be best to try baking similarly. My problem: I tried it at 350 degrees and it was cute and tight and lovely when I put it in, but spread out and sloppy when I checked it after 15 minutes AND it was already browned at the edges. I covered it with foil and put it back in for another 10 because i wasn't going to let the looks deter me from getting it baked and eating the tasty thing :D However, even though it was yet browner around the edges, it was still gooey in the middle! How to resolve this so that it bakes more evenly and doesn't burn in the time it takes to cook through? The foil didn't seem to do much and it was definitely under baked. How do large round brioches cook properly?

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