|Active dry yeast||1⁄4 Ounce (1 Package)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 (At Room Temperature)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Cold butter||1⁄2 Cup (8 tbs), Cut into 6 pieces|
Dissolve yeast in lukewarm water in the processor bowl.
Add 1 tablespoon of the sugar, salt, eggs, and 1 1/4 cups flour.
Process 20 seconds.
Let rise in processor bowl for 20 to 30 minutes.
Add butter and remaining sugar.
Process until blended, about 15 seconds.
Add remaining 1/4 cups of flour and process until a ball forms on the blades or motor begins to stall.
Knead lightly 1 to 2 minutes.
Set aside 1/4 of the dough.
Cut the remaining 3/4 into 8 to 10 pieces.
Roll each into a smooth ball and place in greased muffin tins or fluted brioche tart molds, if you have them.
Cut reserved dough into 8 or 10 pieces; roll in balls.
Make an indentation in the center of each large ball.
Moisten, and press the small ball into the dent.
Let rise in a warm (80-85Â°F) place for 30 to 45 minutes, until doubled in bulk.
Brush each brioche with beaten egg.
Bake at 3756 F for about 15 to 20 minutes.
Serve warm with sweet butter or marmalade.