Grease And Flour 10 small fluted 1/3-cup brioche tins. Or use 1 3-cup brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food processor or mixer, add flour and the rest of the sugar. Beat in the cool butter. Add yeast and water; beat in the 3 eggs, 1 at a time. Beat until shiny and glossy, and the dough forms long slick strings with an adhesive quality. If the food processor turns off, the dough is ready. Place it in an oiled plastic bag or oiled bowl; turn to coat. Seal or cover. Let rise in a warm place until tripled. Punch down and let rise again covered, in the refrigerator for 6 hours or overnight. Take 2/3 of the now-spongy dough and, working quickly, form into balls. Put balls in tins. Cut a deep cross in the center of each ball. With remaining dough, form small pear-shaped knobs. Fit the pointed ends of the knobs into the center of each cross, pressing firmly in place. Let rise, uncovered, in a warm place until the dough doubles.

Preheat Oven to 375F. Brush dough with egg glaze. Bake 20 minutes, or until browned. For a quick brioche, cover dough in the greased bowl with plastic wrap and chill for 1 hour in the refrigerator. Grease brioche forms or muffin tins. When dough is chilled, knead it with floured hands. It should not require any more flour. Shape. Brush all over with glaze. Let double 15 to 20 minutes, and bake in a 400F oven, about 10 minutes or until brown.

Nathalie Dupree

Prodigy Guest Chefs Cookbook