Preparation:
stir together cream, sugar, and yeast allow to stand for 5-10 minutes, until bubbly combine yeast mixture, flour, salt, eggs, and butter in a mixer or food processor process for 10 seconds turnout onto a lightly floured board knead to a soft and manageable dough place into a buttered bowl, turn to evenly coat cover with plastic, set in a warm place, and allow to rise for 90 minutes, until doubled punch down with lightly floured hands, divide dough into thirds divide two thirds into 24 large balls place into 24 buttered brioche or muffin tins make a large dent in the center of each with a floured thumb roll the remaining third of dough into 24 small balls place one small ball into each dent of large balls allow to rise for 60-90 minutes, until doubled whisk together egg yolks and cream brush lightly onto brioches, not tins bake at 400 degrres for 10 minutes bake @ 350 degrees for 5-10 minutes remove from oven serve hot, warm, or at room temperature |
