It’s basically an enriched dough, similar to a French brioche but you make a roux initially to inhibit gluten formation and make it more, uh, cake like I guess.

It’s basically an enriched dough, similar to a French brioche but you make a roux initially to inhibit gluten formation and make it more, uh, cake like I guess. Basically white bread with more fat, salt, dairy and sugar and less gluten.