Rich Man's, Middle-Class, Poor Man's
When I first saw this challenge I figured I would do the rich man's brioche and move on. One of the nice things about being late to the game on this challenge is that a lot of fellow bloggers are ahead of me and I can learn from them. I found out that both Katye and Phyl made all three and indicated they were each quite different. Katye liked the poor man's best. Phyl liked the middle-class best. Nancy did a roundup of many brioche bakers who did all kinds of creative twists. My curiosity was peaked. I baked all three.
I chose to bake loafs instead of the classic brioches a tete in fluted molds. It looked interesting, but just like too much work this week.
Rich Man's Brioche
Rich man's brioche is in excess of 70% butter to flour. In fact, it has the same ratio of flour to fat to sugar as pie dough. I hope I haven't caused a coronary in anyone already.
Middle-Class brioche is about 50% butter to flour. Reinhart states it's the most common form and is perfect for cinnamon rolls.
Middle-Class was my favorite. It was rich and sweet and buttery, but I didn't feel like I was dripping with butter after I ate it.
Poor Man's Brioche