Brioche

I often have a craving for brioche when Christmas is near, and this year, I decided to make my own because in my part of Spain, bread isn't all that great.

I'm not really a baker and have never made Brioche before, so I looked for something simple and easy and here it was at La Tartine Gourmande.

I had to add some flour to get the dough feeling right, but this is pretty normal when making bread or pastry. You just have to use your common sense and add enough flour until the dough isn't a sticky mess.

Her instructions are very straight forward and she has helpful photographs that reassure you you're on the right track if you're making this for the first time.

I think I needed to lower the temperature a bit or bake it for a slightly shorter period of time, as the top of the brioche came out slightly browner than it should have been. Aside from this, the crust was nice and flaky and the inside was buttery and soft. I have to say I was pleased with the results.