The broiche dough recipe is a really nice one. Very buttery and beautiful texture once baked.
These buns would’ve been perfect, had I checked them at the 20 minute mark, and not after the full 30 minutes. As a result, the sticky pecan topping came out like a hard caramel candy. Aside from that, I found one of the less cooked ones and after unhinging my teeth apart, I got a nice chunk of fluffy brioche bun. The whole thing wasn’t a complete loss, there were a few salvages among the ruins, but next time I’ll keep a closer watch on my buns in the oven!
Oh and stay tuned for a chocolate bread pudding that I’m going to make with this georgous broiche loaf.