Brioche with eggy smell
This morning I baked brioche for the first time. The recipe I used is from Bread bakers apprentice - poor man's brioche. 23 % butter, 39 % eggs, 6 % sugar... I kneaded by hand. Room temp was very high so I kneaded in three sessions placing in the fridge in between.
Baked at 180 C max. 35 min,
The brioche smells and tastes very eggy, like an omlet. Not what I expected.
Is it normal for this kind of bread ?