Nice Post!! Here at Brazil a tropical country, Brioche dough needs much more atention when you prepare it. I bake with maximum of 45% butter, cut the yeast 50% and another good tip is to divide and shape the dough, imediately after the developed phase ends. I cut the first rising because the milk enriched bread doughs tend to accelerate the fermentation here at Brazil. I bake breads with lower temperature and for 25% more time then others. Some variations i use is to turn dough at floured Surface, make a Great rectangle and cut the dough with round cutter. I cut breads at pans spaced 3 cm one from the neighbor. I prepare a Ratatouille with eggs mixed with cream, when the misture is hot and mix together parmesan cheese and mesan Provence herbs. I pour the Ratatouille oves the breads and sprinkle a mix of Parmesan cheese with bit of herbs. Bake it for 18 to 20 minutes at médium oven. The same you could do to a sweety version Just mixing zest rind of Sicilian Lemon and brush top with a glaze made of sugar, water, lemon zest and crushed walnuts. It comes out superb from the oven and then sprinkle Confectioner Sugar on top of breads. Another good version is Saucison Brioche when we put a Sausage paired with mozzarella cheese and rolled and filled inside bread dough, all assembled at English Cake pans!!

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