Joanna

November 13, 2015 at 9:35am

Hi, I love making brioche of all types, but with these buns I have trouble with them falling a fair amount when they come out of the oven. When I bake brioche loaves, I leave them in the loaf pans for about 10 minutes to prevent this. However, I am at a loss for what to do with these free standing buns. I am making standard size (2 3/4 oz) buns. Any advice would be appreciated. Thanks!
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