Preparation:
combine milk and sugar in a saucepan, over a low flame heat and stir until warm and sugar dissolves remove from heat sprinkle yeast on top and allow to rest for 5 minutes (be sure that yeast dissolves) combine egg yolks and eggs in a stainless steel bowl swirl to warm over a water bath or a low flame combine the yeast mixture, the egg mixture, salt, and 3 cups flour in a mixer bowl-beat to mix well gradually beat in the butter until shiny and stringy add the remaining flour and mix until sticky and stringy cover and let rise until doubled punch down and let rise again turnout onto a lightly floured board and divide into 3 portions combine two portions and roll into a 1-inch rope cover and chill the smaller portion divide the rope into 24 equal portions roll each portion into a ball and place into a buttered brioche pan or muffin tin dip a finger in flour and make a deep hole in the center of each place a filling into the depression as desired roll the smaller portion into a 1/2-inch rope and divide into 24 equal portions roll each portion into a ball and place over the depression and press firmly combine the beaten eggs and water brush over the tops of the dough let rise for 30-45 minutes, until doubled brush with the egg wash again bake @ 425 degrees for 15 minutes, until puffy and golden remove from oven serve hot, warm, or at room temperature |
