recentlly i am trying to improve my brioche skils.
I made 2 classic brioche receips but unfortuantlly the dough wasn't rise enough.
finally i found another receipe from KAF which was very good in a matter of texture but the flavors was poor( in my opinion).
anyway i was searching the web for other brioche receips and found several differences and methods.
1. some of them are not using any liquid instead of butter and eggs and some of them using around 1\4 to 1\2 water\milk\orange juice.
the receips whice i faild with them was without water. the KAF was with water which was easier to handle.
2. another issue is the butter temparature. some of them insist to use cold butter and some of them using soft butter.
can anyone put some light about those methods ?