Thinking of making these for burgers... also thinking of a 5 oz size.
what brioche recipe do you remmend from Peter Reinharts Bread Bakers Companion?
He has three that vary in richness.
I was going to go for the one in the middle.
also. any tips on a getting a good shine.. mine doesnt come out deep.
should i glaze twice?
i use 2 eggs (white and yolk) and a lil bit of water.