How to get deep golden brown soft crust on Brioche

Hello everyone!
I made some brioche by chefsteps website's recipe. I followed each and every steps very carefully. Passed the window pane test. But my buns were pale color browned. I egg washed it before baking but nothing had happened.
Next batch, I baked long to get that color. I got that color but then my crust became hard.
How can I get deep golden brown soft crust without overbaking it.
Also tell me perfect temperature and timing for buns.
If I add honey or sugar in egg wash, will it create hard crust on buns?

  • 813 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
Nancy
Nancy December 8, 2017

For results & from experience, I recommend Julia Child's brioche recipe (in many of her books and online).
http://www.geniuskitchen.com/recipe/brioche-51546?ftab=reviews
For science, I recommend either Rose Levy Beranbaum's brioche recipe and/or comparing hers and Child's to the one you used.
https://www.google.ca/search?q=rose+levy+beranbaum+brioche+recipe&oq=rose+levy+beranbaum+brioche&aqs=chrome.0.0j69i57.5957j0j7&sourceid=chrome&ie=UTF-8

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52