Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads. Using your hands, shape the dough pieces into balls.

The dough is mixed with glutinous rice flour, an ingredient in Japanese mochi, creating a uniquely ... but you can still snag one of their many brioche-style doughnuts. Choose from doughnuts ...