Haitian Brioche

Ingredients

Soften yeast in 1/4 c. warm water (110 degrees). Thoroughly cream butter, 1/3 c. Granulated sugar|Sugar, and salt. Add 1 c. of flour and the milk to creamed mixture. Beat 3 eggs and 1 egg yolk together (reserve egg white). Add softened yeast and eggs to creamed mixture; beat well. Add remaining flour. By hand, beat for 5 to 8 minutes. Cover; let rise in warm place until doubled (about 2 hours). Stir down; beat well. Cover and refrigerate overnight.
Stir down; turn out on floured surface. Set aside 1/4 of dough. Cut remaining dough into 6 pieces as you would cut a pie; form each into 4 balls. With floured hands, tuck under cut edges. Place in greased muffin pans. Cut reserved dough in 4 wedges; divide each into 6 pieces; shape into 24 balls.
Make indentation in each large ball. Brush holes with water; press small balls into indentations. Cover; let rise until doubled (about 30 minutes). Combine 1 slightly beaten egg white and 1 Tbs. Granulated sugar|Sugar; brush tops. Bake at 375 degrees about 15 minutes.

This article uses material from the "Haitian Brioche" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License