Ingredients

Instructions

Dissolve yeast in milk mixed with warm water in large bowl. Add 1 egg and 1 cup flour. Mix until smooth. Cover with damp cloth or plastic wrap; let rise in warm place 2 hours.

Add 2 tablespoons sugar, salt, 2 eggs and remaining 1 1/4 cups flour; beat using electric mixer (dough will be stiff).

Add melted butter gradually; mix thoroughly using electric mixer (it may take 10 to 15 minutes to incorporate all the butter). Scrape down beaters and bowl frequently while mixing. Cover with damp cloth or plastic wrap; let rise in warm place 1 hour.

Turn onto floured surface. Shape into rectangle; fold in thirds. Wrap in floured plastic wrap. Refrigerate, weighing down dough with a plate.

Dough may be refrigerated from 30 minutes to 3 days or frozen at this step. (If frozen, allow dough to thaw completely before continuing with recipe.)

Divide dough into fourths. Divide three portions into 6 balls each. Reserve remaining portion for topknots.

Spray muffin or brioche tins generously with no-stick cooking spray. Place balls in prepared tins; flatten slightly. Make a deep indentation or cut X in center of each.

Divide reserved dough into 18 small balls to be used as topknots. Insert each topknot into each indentation or X.

Spray plastic wrap with no-stick cooking spray. Use to loosely cover dough; let rise in warm place until doubled in size, about 30 to 45 minutes.

Heat oven to 375ºF.

Mix remaining 1 tablespoon sugar into beaten egg until sugar is dissolved. Brush risen brioches lightly with egg glaze.

Bake 12 to 15 minutes. Cover with aluminum foil if brioches brown too quickly. Serve warm.