Brioche

Melt the yeast in warm water and mix with a quarter of the flour

Set aside for 20 minutes in a warm place

Fashion a ball of dough that is soft and pliable, without overworking it

Cover it with plastic wrap or a damp cloth

Make a few holes in the dough and shape it into a rough rectangle

Let it rest at room temperature for another 20 minutes

Mix the remaining flour with two eggs, sugar, and salt to form a smooth and well-kneaded dough

Set aside for 10-15 minutes

The dough should have expanded significantly

Roll out the top half of the dough into a circle about 3 inches in diameter

Place the rolled-out dough on top of the rest of the dough, aligning the edges carefully

Tuck the edges under and press gently to seal

Work the dough until it becomes smooth and elastic, adding butter or margarine as needed to prevent sticking

Set aside for another 30 minutes

The dough should have expanded again after resting

Gently knead it for a few minutes to redistribute the yeast

Shape the dough into a rectangle about 1 inch thick

Place it on a lightly floured surface and fold in half lengthwise, then fold in half again, and once more for a total of four folds

Cut out small balls of dough, each about the size of a walnut

Roll each ball gently between your palms to form a smooth sphere

Place the spheres into buttered muffin tin cups or onto a parchment-lined baking sheet, leaving enough space between them for expansion

Make a small indentation in the top of each sphere and place another smaller ball of dough on top, allowing it to protrude slightly

Let the brioche rise at room temperature until it is almost as large as the edges of the pan

Preheat your oven to 375°F (190°C)

Baste the tops of the brioche with a beaten egg and bake for 5-6 minutes, or until golden brown

Allow them to cool on a wire rack before serving

If you'd like to make only one large brioche instead of the 16 small ones, simply shape the dough into a single rectangle and proceed as above.