Brioche

Dissolve the yeast in warm water

Beat the butter and sugar until creamy

Add 1 cup of flour and milk, beat until smooth

Beat the egg yolks and reserve the whites

Add the dissolved yeast to the butter mixture; beat well

Add the remaining flour and mix with a wooden spoon until a dough forms

Dust a surface with 1/4 cup of all-purpose flour and place the dough on it

Knead lightly, place in a bowl, cover, and let rise in a protected area until doubled in size (about 2 hours)

Punch down the dough and knead well

Cover and refrigerate for at least one day

Punch down the dough and place on a floured surface

Reserve 1/4 of the dough

Divide the remaining dough into 6 pieces, cutting each piece in half

With floured hands, fold the tips of each piece under to form a ball

Place the balls in mini muffin tin cups coated with butter, enough for 4 tablespoons of water

Cut the reserved dough into 4 pieces, dividing each piece into 6 small balls

Make a hole in the center of each ball with your finger, then press a smaller ball into it

Cover and let rise until doubled in size (about 30 minutes)

Beat the reserved egg white lightly and mix with sugar

Brush the brioche tops with water and place in a preheated moderate oven (180°C) for about 15 minutes or until golden brown

Yield: 24 units.