Brioche with Tangzhong
It seemed like I was never going to find a fully enriched brioche recipe with tangzhong, so I went ahead and just tweaked a recipe I found in french ( http://www.dumieletdusel.com/archives/2013/10/18/28235220.html ). I ended up using a 120 gr of tangzhong which was sweetened with honey.
This worked beyond my wildest imaginations, I bulk fermented in the fridge overnight, no S&F, treated like a laminated dough to get layers, then rolled into a log and cut portions out to rise. The 'lamination' gives a great shreddable crumb. The tangzhong is a definite plus in rich brioche
Oh and I forgot to egg wash, doh