This is for the ones who enjoy desserts ;)
Soften 2 envelopes of yeast in 1/4 cup lukewarm water and add 1 teaspoon sugar and 1/2 cup sifted flour, beating thoroughly until the mixture is smooth. Let the sponge rise, covered, in a warm place for about 20 minutes. In a large bowl, put 1 1/2 cups sifted flour and add 1/2 cup butter softened at room temperature, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 egg. Beat the mixture with a wooden spoon, adding gradually 1/4 cup milk, scalded and cooled, to make a smooth paste. Add 1/3 cup butter, 2 eggs, and 2 cups sifted flour and beat the paste until it is smooth and no longer sticky. Make a well in the center and add the sponge and 2 eggs. Beat them in and then knead the dough well. Put it in a buttered bowl and let it rise, covered, in a warm place about 1 1/2 hours. Turn it out on a lightly floured board and beat it down with the palm of the hand. Return it to the bowl and let it ripen overnight in the refrigerator.
Lovely looking brioche (Photo was taken in Seattle, WA, US - a brioche goes around the world ;) )
Photo by WordRidden, Flickr
Turn it onto a lightly floured board and again beat it down with the palm of the hand. Return a fourth of the dough to the refrigerator.
Shape the remaining dough into 16 balls about the size size of eggs. Put them in well-buttered muffin pans, with cups about 3 inches in diameter. Shape the chilled dough into 16 balls about the size of marbles. Cut a cross in the top of each large ball. Make a hollow in each ball and insert a small ball, to form the crown of each brioche. Let the brioches rise, covered, in a warm place until they double in bulk, about 50 minutes, and brush the tops gently with 1 egg yolk blended with 1 tablespoon cold milk. Bake the brioches in a very hot oven (425 F.) until they are shiny and brown, 30 to 40 minutes.
Cool them on wire racks. Makes 16 brioches. The dough may also be shaped into one large and one smaller ball. Put the larger ball in a brioche pan, cut a cross in it, and insert the smaller ball. Bake this large brioche in a hot oven (400 F.) for 45 to 60 minutes.
Recipe taken from Old Vienna Cookbook by Lillian Langseth-Christensen.