the.com/brioche
bread that ate so much butter it became dessert in denial.
butter ratioUp to half the dough's weight is pure butter.
royal mythMarie Antoinette's cake line likely meant brioche.
egg richLoaded with eggs for that golden, tender crumb.
originNorman bakers perfected it in 15th-century France.
texture trickCold butter folded slowly builds its pillowy layers.