A crisp, golden crust with a soft, buttery centre – brioche can do no wrong. For brioche à tête, or Parisian brioche, seek out a fluted brioche tin to make Nadine Ingram’s saffron and sour-cherry brioche, or the fennel and orange number that’s all sweet and sugar. You can play it straight with a brioche loaf; slice it thickly for your next French toast or bread and butter pudding. And then there’s those other spin-offs featuring the double-proofed bread: brioche tarts, brioche buns, bostock…