Brioche

Dissolve the yeast in warm water

Add 1/2 cup of all-purpose flour and mix well

Knead on a floured surface

Mold into a round shape

Cut an X-shaped incision on the surface; open up the cut edges slightly

Place the mixture in a bowl with warm water halfway up

Let it rise (this takes 3 to 7 minutes)

While this is happening, beat the butter

In separate parts, combine 1 1/2 cups of flour, sugar, salt, and eggs; mix well

Add the softened butter and yeast mixture; mix well

Mold into a ball shape and place in a floured bowl; cover with cloth and let it rise for an hour

Lower the dough by hand and refrigerate for 2 hours

Divide the dough into three parts

With two parts, form balls and place in large muffin tin liners

With the remaining dough, form same number of smaller balls; create a depression in each larger ball and add a small ball

Gently press together

Let it rise in a protected area for 1 hour

Brush with egg yolk mixed with milk and bake in a hot oven for about 12 minutes

Let cool in the refrigerator

Wrap in aluminum foil and freeze

Remove from freezer and place directly in the oven.