Note:
This brioche is easy to make and delicious to serve for breakfast, lunch, brunch, or dinner. Can be made ahead and frozen.

375o oven

Proof yeast with 1/2 teaspoon sugar in warm water in small bowl until doubled in size and bubbly. In food processor bowl, combine 1/3 cup sugar, flour, and very cold butter. Pulse until crumbly. Add yeast mixture and pulse machine on and off. Add eggs through tube in top of your processor one at a time while your machine is running. Your dough will form a ball. Stop your machine. Remove dough and place is a buttered bowl to rise.

Let your dough rise in a warm draft-free place. When tripled, punch down and let rise again covered in the refrigerator at least 5-6 hours or overnight to bake the next day.

To form: Round mold: Take about 2/3 dough and form a ball to be put into your buttered mold. Cut a deep cross in the center of your ball with a knife. Place remaining dough (formed into a ball) on top of the larger ball. Let dough rise until doubled in a warm draft-free place.

If using muffin tins, cut 2/3 dough into 10 pieces. Put into 10 buttered muffin tins and proceed as above with the remainder of your dough placing small balls atop each brioche. Let rise as above. Glaze with egg wash. Bake 20 minutes or until nicely browned.

Note: Add chocolate chips and orange rind to dough when forming. Delicious.