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1
In a small saucepan, scald milk and cool to lukewarm.
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2
Cream butter or margarine in a large mixing bowl.
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3
Gradually add sugar and salt to butter, beat until light and fluffy.
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4
Measure water into a small bowl.
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5
Sprinkle yeast over the water and stir until dissolved.
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6
Add lukewarm milk, yeast dissolved in water, eggs, egg yolk and flour to creamed butter mixture; beat vigorously with a wooden spoon for 2 minutes.
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7
Cover bowl and let rise in a warm place, free from draft, until more than doubled in bulk (about 2 hours).
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8
Stir down and beat vigorously for 2 minutes.
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9
Cover tightly and refrigerate overnight.
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10
In the morning, beat down the dough.
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11
Turn soft dough out onto a lightly floured board; divide into 2 different sized pieces - 1 piece 3/4 and the 2nd piece 1/4 of the dough.
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12
Cut both large piece of dough into 24 equal pieces and smaller piece of dough into 24 equal pieces; form all into smooth balls.
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13
Grease 24 muffin cups.
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14
Place one larger ball into each muffin cup.
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15
Make a deep indentation in center of each large ball.
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16
Dampen each lightly with cold water and press a small ball into each indentation.
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17
Cover with a damp towel and let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes.
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18
Heat oven to 375F.
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19
Beat together 1 egg white and 1 tablespoon sugar.
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20
Brush the top of each brioche lighly with the beaten egg.
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21
Bake 15 to 20 minutes, or until lightly browned and baked.
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22
Turn out of pans immediately to cool.
