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1
Combine the yeast, sugar, and warm water; mix well and allow to rest for several minutes until bubbles begin to form.
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2
This is called proofing.
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3
Mix the melted butter and the salt.
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4
In a large bowl combine the flour, eggs, and the butter and yeast mixtures.
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5
Beat by hand until smooth.
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6
Place in a buttered bowl, cover with plastic wrap, and set in a warm, draft-free place to rise until light and doubled in bulk, about 1 to 1 1/2 hours.
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7
Punch the dough down and refrigerate it for at least one hour.
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8
Generously coat one dozen small brioche molds with butter.
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9
Roll the chilled dough to a thickness of 1/2 inch on a floured work surface and with a 3-inch round cutter cut out circles.
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10
Place a chunk of chocolate in the center of each circle and roll the dough up, around, and completely covering the chocolate.
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11
Place the dough in the prepared mold.
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12
Repeat the procedure for each circle of dough.
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13
If you want to be authentic, make little balls from the remaining dough and push them on top of the dough in the molds, to make top knots.
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14
Depending on the size of your molds and how large you make the brioche you may make as few as 10 or as many as Place the molds on a heavy-duty baking sheet.
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15
Make sure they have a few inches between them.
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16
Let the dough rise, uncovered, in a warm, draft-free place until the brioche are double in volume.
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17
When ready to bake, preheat the oven to 400 degrees with the rack in the center position.
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18
Gently paint each one with an egg wash made by mixing the egg yolk and the light cream.
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19
Take care not to get any wash down inside the panthis will prevent the brioche from rising when baking in the oven.
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20
Sprinkle the tops with the bakers sugar.
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21
Bake for 1520 minutes, or until the tops are golden brown.
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22
To make sure they are fully cooked, remove one brioche from the mold and tap the bottomthere should be a hollow sound.
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23
If the bottom is still soft, you can remove all the brioches from their molds and continue baking them an extra 5 minutes.
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24
These are best served right from the oven with raspberry jam, but they can easily be refreshed (even after freezing) by being warmed in a 350 degree oven for 10 minutes.
