This recipe came out perfectly the first time I attempted it. I have a bit of a sweet tooth, so I dusted the top with a bit of cinnamon and sugar prior to baking. Delicious!

This the best recipe for making sticky Buns, Sweet Rolls and cinnamon topped Kuechen. I have been making these almost every week for over 50 years. For the last 7 years, I have used my Breadman for mixing. I do add 1/2-1 cup extra flour though. May be due to the egg size. After the machine mixes for about 5 minutes, I check for texture and add the extra flour. After the dough cycle of 90 minutes, I form the rolls or kuechen. I don't refrigerate over night. Absolutely the best. I use butter, never margarine.

This is a great recipe and I was suprised and pleased to see how simple it was to make a good brioche right at home. I recommend that when pushing an indention into the center of the main bun, make sure that the indention is pretty deep and that the smaller bun nestles well into it. I didn't do that the first time and while the brioche rose beautifully, the little buns on the tops all sloped to the side, making lopsided brioche.

What a delightful change from the normal "eggs and meat" breakfast! I've never really tried brioche, so I'm not sure what it is suppose to taste like, but I am ECSTATIC at how these turned out! Rich, moist, a little sweet and dense. I actually messed up the recipe from the start, by combining all of the flour and dry ingredients, rather then portioning out the flour. So after I mixed all the dry ingredients I spooned out what was needed according to the recipe. I added closer to 2 tsp of lemon peel, as that's what I had grated. The morning of baking I split the dough in half. With 1 half I cut it into 8 pieces, rolled them into balls and them put them into a bread pan. With the other half I cut it into 6 pieces and rolled them into balls and placed them in a round cake pan. I baked both at the same time and they turned out SO YUMMY! Be careful to not overbake them though, 20 mins. was just a little too long for the ones in the cake pan, but just right for the loaf pan. Try it plain before putting anything on them, as they are very flavorful on their own! My girls liked it best topped with cream cheese and raspberry jam, the boys liked it with gouda cheese and smoked turkey. I liked it all, even with just a little butter and a hot cup of coffee!

Mmmmmm... used this recipe to make sticky buns and they were heavenly. So good!! I loved the hint of lemon, it was just the right touch!

NOTICE! To those of you wanting a REAL brioche recipe, this is *not* it. This is a good egg bread recipe but does not have the rich, buttery quality of brioche. Real brioche has more butter and the butter is kneaded into the dough.

I omitted the lemon peel and let the bread machine do the hard work. I made loaves instead of buns and after a couple of days, I made french toast with brioche slices. So good!

This turned out really dry for me. I would like to try it again and see if the cook-time is a bit off.

Very good..and sweet! I am going to make croutons out of the leftovers.

Wonderful brioche! Thanks for sharing this recipe. I haven't tried to make this type of bread in years and this recipe turned out perfectly light and eggy. Very simple, even tho there are several steps. Just the right amount of sweetness. I thank you and my husband, who grabs one of these every time he goes into the kitchen, thanks you!