Yeast is an amazing thing. You take this dried stuff, add some liquid and other "food," and it puffs up unbelievably! I have a star pan from King Arthur Flour that I bought a few years ago. I don't think they carry it anymore but it is a great pan for brioche or just any sort of sweet yeast. A variation of this recipe came with the pan. When I say variation, it's basically the same recipe but they give different fillings and toppings ideas. I decided to make it with an almond filling and that it didn't really need a topping. I opted for the lemon zest, also opted for the vanilla, and used regular yeast instead of "instant" (more on than in a sec). I opted out of the dried fruit and nuts. I thought since I was using a filling the added bits would be a little too much. Before: After: You might have noticed that I put the dough to rise on my radiator. Supposedly this is a big no-no in the bread making world but I always put a towe...