I forgot the sugar in my brioche dough
I decided to try my hand today at making, for the first time, brioche. I decided to follow Richard Bertinet's recipe from his excellent book "Crust". I worked hard and kneaded the dough by hand (and that took a while, kneading all that butter in!)
The dough has been rising for a couple of hours, and I now realized that I forgot the sugar in the dough.
I really don't feel like throwing the dough away, having worked so hard on it. The question is, what to do? I was planning on dividing it into little balls, filling each with some chocolate chips, and baking in a pan. However, without sugar in the dough, I don't know if that will work so well. Should I simply bake it as is, to make a savory bread? Or should I roll it, jelly-roll style with sugar?
Has anyone baked a sugarless brioche before? What should I expect?