I hope that the break you are taking is enabling you to focus on your family and that things are moving in a positive way.
I appreciate you are not reading these comments but I just wanted to say I followed your recipe last night and today and the Brioche came out fantastic !!!
I have followed other recipes of yours on this website with same amazing results.
Thank you for sharing your knowledge and experience so that others like me can benefit.

Well that sounds alright Christina, hope it went well and you got a nice brioche!

You do not need an egg wash, you can do it without any type of wash or use milk or brush with a bit of melted butter after baking.

Should I also do an egg wash? Is there any alternative to egg wash to avoid the eggy smell?

Hello Shivani,
Yes you can do this for this recipe, that will be fine.

Hello HS,
We have heard of this bread, mad during Easter we believe, but never made it ourselves. We think (but we do not know for sure) the difference is due to the addition of ingredients like mastic or Arabic gum and a spice called mahlep or mahalepi a type of kernel from the seed / stone of a cherry which is ground into a fine powder and added to the dough. It would be wonderful to try is out of course, but especially the mahlep will be a challenge to find.
Maybe this recipe is a good starting point:
www.mygreekdish.com/recip…ter-bread/

Let us know when and if you are going to make it. Would be great to learn more about it.

Enjoy your baking and be safe!
Ed & Marieke
WKB

Very nice and a great book! We know what you mean by getting it back to the right trial amount. Six of these loaves is no problem, looking at the end result: www.weekendbakery.com/your-loafs/
Wish we could take a bite. Butter content can vary from small to enormous amounts. But there’s always a sweet spot to be found for your own taste. We do not know where that would be for laminated brioche, but you can already take a guess at what you would change or not for a second attempt.
If you want to find more inspiration for pastry we can recommend ‘advanced bread and pastry’ by Michel Suas. It will contain (almost) everything you would want to learn about the subject.

Thank you Melissa,
Hooray again, so pleased about this, because it is a firm favorite with us and it only adds to the joy to know the recipe works so well for so many other bakers.

Enjoy your baking and sharing!
Ed & Marieke

Thank you so much Karen, very glad our recipes work so well for you across the big pond.

Wishing you many happy hours of baking and sharing and a wonderful fall and winter baking season!
Ed & Marieke
Weekend Bakers

Hi Maria,
Thank you so much for your comment. We always use a pan coating (vegetable) spray for our pans and tins. We do not know what pan you are using but with almost all bread pans it is a good idea to coat / grease them before putting in the dough.

Hope you like the no knead brioche!

Greetings from Holland

Hi Douglas,
As you can see in the pictures, we did not do an egg wash with this one, but you can do it of course with this recipe too. It would be either an egg wash or the butter brushing that we would do, not both (but the ‘or’ somehow was missing from the instruction, so we corrected it. Thank you for letting us notice :O

Happy brioche baking!

Hello Christine,
Thank you so much for your encouraging comment. Of course we understand it is hard to change something you probably grew up with, but we will keep on trying to motivate people that using scales will improve their results. With professional chefs and bakers (on TV and in books and recipes) leading the way, we are sure more and more home bakers will follow.
We admire you for your efforts and hope and expect you are rewarded for it.

Wishing you many happy baking moments!

Ed & Marieke