Does anyone have any good Brioche recipes? I am working at a restaurant that uses one from the CIA (culinary institute of america) but am looking for more.
Hi culinaryinsanity - welcome.
Plug "brioche" into the TFL search bar and you'll find a number of recipes to check into.
Flavor? Mouthfeel? Density vs lightness?
A recipe is really just a starting point -- sort of a suggested triptik.
It may well be that your formula is inadequate to meet your tastes in brioche, but mixing technique, fermentation (or pre-fermentation), temperature control, and butter quality can be big factors as well. Except for their butter quantity, most brioche ingredient lists don't differ radically. It's the process that usually provides the biggest difference.