Brioche

Yes to both. Freeze shaped dough in the loaf pan covered with plastic wrap and foil for up to 1 month; thaw overnight in the fridge, then proof and bake as directed. Baked brioche freezes for up to 3 months; thaw at room temperature for 2 hours or reheat wrapped in foil at 300°F for 15 minutes.

This usually means either under-proofing (the dough didn't rise enough before baking) or over-baking (the crumb dried out). Ensure the shaped dough rises until puffy and springs back slowly when poked, and bake only until the internal temperature reaches 200°F. The crumb should still be slightly moist.

Technically yes, but brioche is very demanding to make by hand because of the high butter content. You would need to knead for 15–20 minutes, and incorporating the butter gradually while hand-kneading is exhausting. A stand mixer is highly recommended.

This happens when the dough over-proofs or the oven temperature is too low. If the dough rises too much, the structure weakens and butter seeps out. Ensure you proof only until puffy (not over-risen), and bake at 375°F minimum. Some weeping is normal; it's not a failure.

Cool completely, wrap tightly in plastic wrap or an airtight bag, and store at room temperature for 3 days or freeze for up to 3 months. Brioche dries out if left uncovered. To reheat, wrap in foil and warm at 300°F for 10–15 minutes.

Yes. After the first rise, divide the dough into portions and shape each into a ball. Place in buttered individual brioche tins, make a small indentation on top, insert a smaller dough ball, and let rise. Brush with egg wash and bake at 375°F for 12–15 minutes until golden.