Brioche!

All excited about my trip and willing to tell you all about it, I haven't been posting recipes for a while. This brioche was baked before leaving to Paris , when I was already into the french spirit. Every time I bake brioche I always remember Marie Antoinette's words "Why don't they eat brioche?" when she was told that people were claiming they had no bread. End of (hi)story: if you don't use your head why keep it, right?

Brioche

12 individual brioches

5 medium eggs
150 grs unsalted butter, melted
2 Tbsp granulated sugar
500 grs all-purpose flour
2 tsp dry yeast
egg yolk to finish

To get started all ingredients must be at room temperature. In a large bowl, mix in flour, yeast, and sugar. Make a hole in the middle, add eggs lightly beaten and salt. Use a fork or your hands to combine into a manageable dough - if necessary add a tablespoon of water. Let it rest for 5 minutes. Slowly incorporate melted butter. Place dough onto a floured surface. Knead well for 10 minutes or until dough is elastic and shinny. Place the dough in a buttered bowl, cover with plastic wrap and let rise in a warm, dry place for 1 hour or until doubled in size.

Prepare brioche molds (mine are silicone). Divide dough in 12 equal parts. From each part, reserve 1/4 the dough. Turn every large part into a ball, put each in a mold and, with a finger, push down to create a little place to hold the smaller ball. Cover with a tea towel. Let rise again for 30 minutes.

Preheat oven to 180º. Brush every brioche with the egg yolk mixed with a dash of water. Bake for 15-20 minutes. Remove from molds and allow to cool over a metallic rack. Brioches keep well for 3-5 days in an airtight container.