slightly warm with morning café au lait and some homemade jam As in the recipe for Bee Sting Brioche, you will only use half the brioche dough for this, but I recommend that you make an entire batch and freeze what you don’t use The same applies to the streusel Bake what you don’t use for the coffee cake and keep in the freezer Then you’ll have it on hand to sprinkle it on ice cream Yum! BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights Equipment for Brioche Equipment for Streusel One 9-inch round cake pan, preferably silicone 1 chef’s knife Plastic wrap 1 rolling pin 1 pastry brush 1 digital thermometer 1 wire rack >> Read this recipe through twice from start to finish INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Brioche dough | ½ recipe | ½ recipe Streusel (kirsch optional) | 125 grams | 4⅖ ounces Melted butter, for the pan | As ...keep in the freezer Then you’ll have it on hand to sprinkle it on ice cream Yum! BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room... silicone 1 chef’s knife Plastic wrap 1 rolling pin 1 pastry brush 1 digital thermometer 1 wire rack >> Read this recipe through twice from start to finish INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE)... Brioche dough | ½ recipe | ½ recipe Streusel (kirsch optional) | 125 grams | 4⅖ ounces Melted butter, for the pan | As