1. Combine 1/2 cup flour with crumbled yeast. Mix to a soft dough with the warm water, lightly knead in a bowl and make a shallow cross on the top with a sharp knife. Leave mixture in a warm place in a bowl to prove, until mixture doubles in size. 2. Sift remaining flour into a basin with the salt and the sugar. Make a dough with the eggs and knead on a flour board until it is soft and pliable. Knead the butter and flour mixture into the yeast dough and transfer to an oiled bowl. 3. Cover and set aside in a warm place to prove, until it has doubled in size. Knead lightly and break off small pieces and fill greased brioche or muffin tins. Press a hole in the top of each piece of dough and insert another smaller piece so that it resembles a "hat". 4. Allow to rise again, then brush with the egg or milk and bake at 230°C for 20 minutes. approximately. 5. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
