Brioche, not for beginners huh,.?
Trouble mixing. Adding eggs in two batches as in The Professional Chef 7th Edition, page 891, and I can't get them incorporated without adding additional flour. A lot of flour. Also, when adding the butter, does it take a lot of flour to bring the dough together? First time making. I have some baking experience I just had a lot of trouble with this dough,.? Any help will be greatly appreciated,.!