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Ingredients
- 1 T yeast
- 1/4 cup warm water
- 1 T sugar
- 1 1/2 tsp salt
- 3 large eggs, slightly beaten
- 2 1/4 cups unbleached all purpose flour
- 1/4 lb (1 stick) seet butter room temp
- 1/3 lb Brie, crust removed, room temp
- GLAZE:
- 1 egg yolk
- 1 T heavy cream
Method
- Dissolve yeast in warm water in a large bowl. Add sugar, salt, and eggs. Beat in the flour. To knead, grab the dough and throw it again and again into the bowl for 10 minutes. The dough will be sticky, but kneading will gradually stretch and elasticize the dough. Cut pieces of butter into the dough, using entire stick. Squeese pieces of the brie into the dough, dispersing it as smoothly as the butter. With a wooden spoon, scrape down the inside of the bowl. Smooth and consolidate the dough. Cover with a cloth, and let rise at room temp until doubled in bulk ( 1 1/2 to 2 hours.) Punch down and chill the dough in the bowl for 30 min.
- Place the dough on a floured flat surface, and cut off a quarter of the dough to reserve for the topknots. Divide the remainder in 8 to 10 pieces. Round up the pieces and place them in ungreased, fluted, petite brioche or muffin tins. for the topknots, first scissor a deep gash in the center of the dough in the molds. Divide the reserved dough into 8 or 10 parts, and shape each one into rounds with a small cone tip on the bottom. Fit the point into the gash of the dough in each mold, and press down gently to secure in place. let rise 30 minutes.
- For the glaze, mix the egg yolk and cream. Brush onto the brioches. Place the molds on a baking sheet, and bake at 450F for 15 minutes or until done
