I figure I'll mess around with this over the next week but I was wondering if anyone has made Brioche without eggs....now, I know there will probably be plenty of thoughts (and maybe posted comments) around why oh why would you bake Brioche without eggs but humor me.  I know that getting the fluffyness isn't a problem since the eggs help rather than produce on their own the loft of an enriched dough.  I'm not that experienced with enriched breads so I'm wondering if I should subsitute (I usually use flax meal and water) or just leave them out.  What are your thoughts?  Thanks.