Bubble Top Brioches
From around my french table.
1 recipe Brioche dough
1 lg egg lightly beaten with 1 tsp cold water
Butter a muffin tin.
Divide chilled dough into 12 portions and cut each into 3 pieces.
Roll each piece into a ball. (Flour the counter and your palms, the dough is sticky.)
Place 3 balls in the muffin cups. Place wax paper on top and put in a warm place to rise 1 to 2 hours until the almost fill the cups.
Remove paper, brush with egg glaze very gently. Bake for 20-23 minutes until well risen and deeply golden.
Transfer to cooling rack for 5-10 minutes before lifting them out of the pan to cool further.