Crumbly = dry, so first watch your flour measurement. Be sure to stir the flour, sprinkle into the measuring cup then level - this will yield a cup of flour that weighs 4 to 4.25 ounces. A "heavy" cup of flour or incorporating too much flour during kneading will result in drier, crumbly brioche. This very rich dough should still feel soft and supple, like pressing on your cheek with your index finger. Second, home convection ovens may dry out baked buns, so use your oven on a traditional bake setting. Last, be sure to follow the tips from the blog about ingredients and mixing - or call our Baker's Hotline at 855-371-2253 and we can do more trouble shooting with you. Happy Baking!

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