Thanks so much!

Yes, Bea, it is perfectly alright to use both for this recipe.
Good luck with the baking!

Hello Ayako,
Thank you for your comment. Sorry we did not clarify, but for this and other recipes we all use conventional setting, unless we clearly state that we use convection, like with the croissant recipe. So we also use or mean the conventional setting almost all of the time. But we will go through our recipes and see where we need to make this more clear.
Thank you for that and happy baking!

Thanks!

Hello Charlotte,
Oh Yum! That is such a good variation on the theme. Going to try this myself as soon as the weather starts to cool down! Thank you for the inspiration 🙂

Just back again to say that last weekend I rolled the dough out into a rectangle, put a layer of creme pat on (using your recipe), sprinkled chocolate chips on, cut them out like pain aux raisins and baked. They turned out amazing! I love this brioche dough so much!

Marvelous! Glad we could help and this recipe was a success too.
Enjoy the brioches and the summer!

Yes I actually made those marbled ones and they’re were INCREDIBLE. Thank you for your help!

Hello Charlotte,
That is wonderful, so glad you had great success with this recipe.
Did you also see the mini version?
www.weekendbakery.com/posts…arl-sugar/
Yes, you can add chocolate in the first phase or you can sprinkle some on the dough when you do the stretching and folding and work it in that way.

Hope it will be great again!

Thank you Maria,
We do not have the experience with this recipe of turning it into a sourdough version, so you would have to experiment with it.

Conversion is not straightforward and always depends on the steps of the recipe as each recipe is different and timing and times will be different. No matter what amount of sourdough you add, it will always take longer than the yeast recipe, so you have to adjust the timing and the steps. So you are basically making a new recipe.
So especially with 100% sourdough recipes we always advice to just find a good sourdough version that has already worked out amounts and timing for a good result.
Please let us know if and when you have made a successful sourdough version of this recipe, that would be very a good thing to share with other bakers too.

Enjoy your baking!
Marieke

Hello Maria,
Yes, that is no problem. In general people would use a little bit more sugar than they would honey in baking, so they would use about 1/4 extra sugar, so 60 to 65 grams of sugar.

Hope it will be delicious!

Hello Minerva,
That is no problem, it will just be a bit more like bread.

Let say, instead of 100g to 70 grams of butter.

Hello Minerva,
Thank you so much. With how much do you want to lower the content?