2. Add the softened butter and continue to knead until you obtain a smooth and tender brioche.
3. Leave to rest for 15 minutes.
4. Cut small loaves of 30 g each and shape them, let them rest on a buttered baking tray until they double in volume, brush with beaten egg, bake for 10 to 15 minutes in a preheated oven at 200 degrees.
5. A few minutes before the end of cooking, remove, brush with egg again and return to the oven until ready! About 50 come out.
continued on next page
