In one of the last issues of “Gourmet” Richard Bertinet shared his recipe and unusual technique of preparing this sweet dough. The dough is sweet but not too sweet which makes it also perfect for savory fillings, not just sweet jams and butter. The whole process is done by hands. And he doesn’t even knead the dough since it’s quite sticky for kneading. He lifts it and slaps it, then stretches and folds it over itself, and does it over and over again, and finally gets a wonderful dough “full of life”. The dough is well know all over France as pain viennois, not so rich alternative to brioche.
You can shape the dough any way you like. I braided it as a 4-strand challah, a really large one. There is enough dough to form two loaves of bread.