Brioche Mousseline Dough

This is a richer, softer and in some ways lighter dough than the brioche recipes in BAKE! and BREAD. Use it for a standard or round loaf baked in a tin or for any of the brioche roll variations. Softer and stickier than a leaner brioche dough, it’s a little difficult to handle but don’t let that stop you from trying it. Flour the palms of your hands rather than the work surface or the dough and you’ll have no problems forming the dough. No matter what size or shape tin you cho