|Lukewarm water||1⁄3 Cup (5.33 tbs)|
|Active dry yeast||2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 Tablespoon (For Glazing)|
Dissolve 1/2 tsp sugar in water and sprinkle yeast on top.
Leave till frothy.
Sift flour, a pinch of salt and remaining sugar into a large bowl.
Add yeast mixture, melted butter and eggs and mix to a soft dough.
Knead till smooth and glossy.
Leave to rise in a warm place till doubled in size.
Punch down dough and knead for 3-4 minutes till smooth.
To make one large brioche, cut off one-quarter of the dough and shape both pieces into balls.
Place large one in lightly greased 8 inch brioche mold and push a finger down through center to base.
Place smaller ball in indentation and press down lightly.
To make 12 small brioches, divide dough into 12 pieces and remove one-quarter from each.
Shape all pieces into balls.
Place each large ball in a 3 inch brioche mold, push a finger down through center, then top with small balls, pressing down lightly.
Leave to rise till doubled in size.
Preheat the oven to 450°.
Brush each brioche with milk and bake for 8-10 minutes (small) or 15-20 minutes (large) till well risen and golden.