When I’m in the mood for a long weekend bake, brioche beckons. The dough really benefits from a slow rise in the fridge and, because it contains a lot of butter, a colder dough is much easier to work with. Once baked, the soft buns are filled to the brim with a thick banana custard that, I’ll be honest, is good enough to eat on its own, sans bun. You’ll need to prepare the dough and infused milk the day before you plan to serve.
