Entering the world of Brioche
I am getting a handle on my sourdough and pate fermente recipes..looking to move into the other areas so I decided I would try brioche (plus my friends might be getting tired of the sourdough miche giveaways)
Having not grown up with brioche, what is its primary use..dinner roll? Served warm, room temp? What's the classic brioche used for, and do the various rich-poor recipes have different applications at the table or is it just more/less butter etc.