Sponge Cake
1 tablet of active dry yeast
1 cup (8 oz) warm milk
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons all-purpose flour
Dough
600 g all-purpose flour
5 eggs, beaten
3 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon sugar
1 egg yolk, beaten
Filling
30 tablespoons creme brulee
Sponge Cake
1 tablet of active dry yeast
1 cup (8 oz) warm milk
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons all-purpose flour
Dough
600 g all-purpose flour
5 eggs, beaten
3 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 tablespoon sugar
1 egg yolk, beaten
Filling
30 tablespoons creme brulee
Sponge Cake
In a small bowl, dissolve the yeast in warm milk
Add sugar, salt, and flour
Mix until smooth
Cover and let rest for about 30 minutes
Dough
In a large bowl, combine flour, eggs, butter, oil, sugar, and sponge cake
Mix well and knead the dough
Shape into brioches and place in greased muffin tins
Let rise until doubled, then brush with egg yolk and bake at 425°F for 20-25 minutes, or until golden brown
Reduce heat to 375°F and bake for an additional 15-20 minutes
Let cool before filling
Fill with creme brulee just before serving.
