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1
Dissolve yeast in lukewarm water.
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2
Stir to dissolve.
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3
Add yeast mixture to flour in small bowl.
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4
Stir with spoon until it forms a stiff ball.
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5
Turn out on lightly floured board.
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6
Knead a little until you get a smooth surface on top.
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7
Cup dough in your hands to make round top and cut halfway through ball with sharp knife in the shape of an X; like a hot cross bun.
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8
Open each of four petals a little.
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9
Drop it into a 4 cup pitcher half filled with lukewarm water and leave it to rise to the top of the water.
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10
This will happen in 3 to 7 minutes.
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11
In the meantime in large mixing bowl beat the butter until light and fluffy.
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12
Remove butter with rubber scraper, cleaning bowl thoroughly with scraper.
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13
Place butter aside.
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14
In mixer, place flour, sugar, salt and eggs.
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15
Beat until shiny.
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16
Add butter and well-drained yeast dough.
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17
Mix all together with spoon and put in floured bowl.
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18
Cover dough with saran wrap and cloth and put into warm place to rise, until double in bulk -- 3/4 to 1 hour.
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19
When risen, stir around top with finger to break the rise.
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20
Cover and put in the refrigerator overnight or in the freezer 2 to 3 hours.
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21
Remove dough and work quickly so it won't get too sticky to handle.
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22
Place on floured board.
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23
Shape two-thirds of dough into balls-- the size will depend on the size of the muffin tins you use.
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24
Regular 3 inch tins take 2 inch balls.
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25
Miniature muffin tins take 1/2 inch to 3/4 inch balls.
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26
Place the balls in well-buttered muffin tins.
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27
Form an equal number of small balls from remaining third of dough.
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28
Shape one end into cone shape.
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29
With finger make depression in center of large ball and insert tip of cone.
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30
Press gently.
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31
Cover loosely with towel and let rise in warm place until double in bulk, about 1 hour.
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32
Brush lightly with mixture of egg yolk and milk.
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33
Bake at 425F (220C) for 15 to 20 minutes for large brioches and 10 to 12 minutes for miniatures.
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34
Cool quickly and freeze.
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35
To serve, remove from freezer and heat at 300 until thawed and heated through.
