Alexa, I'm not sure this is the recipe I used and you didn't specify loaf or rolls but you could hardly go wrong with an Ina Garten recipe.

Mini Brioche Rolls

Total Time: 12 hr 5 min.
Prep40 min.
Inactive11 hr 5 min.
Cook20 min.
Yield:20 rolls

Ingredients:

1/2 cup warm water (110 to 120 degrees F)
1 package dried yeast
3 tablespoons sugar
6 extra-large eggs, at room temperature
4 1/2 cups unbleached flour
2 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 egg mixed with 1 tablespoon milk, for egg wash

Directions:

Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve.
Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.

Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

jude.

I like this traditional recipe.
10ml cream
350g flour
3 beaten eggs
1 soup spoon orange flower water
10g fresh yeast
1/2 coffee spoon salt
50g sugar
120g butter
Zest of an orange,.

In a bread machine, put the eggs and liquids, then the flour and the chopped butter. Add the salt, sugar and yeast.

Thank you both! I will give both recipes a go this week.

Alexa

I agree with Jude31 -- when I've made it, I've used Ina Garten's recipe. Mine turned out great. I even bought the little brioche tins for it!

Martha

I like the subtle hint of orange in a brioche. It smells wonderful when toasted for breakfast.

I would think the orange would be wonderful, I may add that to Ina's recipe too - just because!

THanks again!
Alex