I gave it some time – in all about 4 hours – for the dough to double in size in the buttered pans, then popped these suckers in the oven for about 30 minutes and voila! I didn’t have the brioche forms, nor did I want to make the little muffin pan version, so instead made two large-ish and one small loaf – all the better to freeze the leftovers for pain perdu some weekend morning.
Having sampled a bit right from the oven – YUM! I’m not quite certain where I’m getting the hint of lemon, since there is none in the recipe, but it is all good, better with a slather of butter or chive cream cheese.
I’m not going to publish this recipe, partly because it is wicked involved and takes the better part of two days to complete, but mostly because the directions are totally dependent on using a Cuisinart mixer, it’s attachments and power settings. No doubt you can find a good recipe on the web, but if you really want this one (and I think it’s pretty good, especially for a newbie at brioche), email me and I’ll be happy to share.