| 1 | Recipe by: craig claiborne Scald milk and cool to lukewarm. |
| 2 | Cream butter, adding sugar gradually. |
| 3 | Add salt. |
| 4 | Soften the yeast in the water. |
| 5 | Blend milk, creamed mixture and yeast. |
| 6 | Add the egg yolk, whole eggs and flour and beat with a wooden spoon for 2 minutes. |
| 7 | Cover and let rise in a warm place until more than doubled in bulk, about 2 hours or less. |
| 8 | Stir down and beat thoroughly. |
| 9 | Cover tightly with foil and refrigerate overnight. |
| 10 | Preheat oven to hot (425f); place rack near bottom. |
| 11 | Stir the dough down and turn out onto a floured board. |
| 12 | Cut off slightly less than one quarter of the dough and reserve. |
| 13 | Cut the remaining dougn into 16 pieces and form into balls of equal size. |
| 14 | Place in well-greased muffin pan (2 /?x 1 ?inches deep). |
| 15 | Cut the smaller piece of dough into 16 pieces and shape into smooth balls. |
| 16 | Moisten finger slightly and make a depression in each large ball. |
| 17 | Place a small ball in each depression. |
| 18 | Cover and let rise in a warm place until double in bulk, about 1 hour. |
| 19 | Beat the remaining egg white with a teaspoon of sugar. |
| 20 | Brush over brioche. |
| 21 | Bake until brown, or 15 - 20 minutes |
