1 pk Active dry yeast
1/4 c  Warm water (105F-to-115F)
2 1/3 c  Bread flour
1/3 c  Sugar
3/4 c  Butter
- cool but not hard-chilled
3    Eggs

GLAZE
1 Egg yolk; beaten, mixed with
2 tb Water

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.