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Brioches Flutes

Make the brioche paste and lay it on a floured board and cut it into a dozen equal pieces. Roll each one separately with the hands until about ten inches in length, rounding into shape. Place on a baking-dish and leave in a hot closet for ten minutes to rise, then take out and glaze lightly with beaten eggs, sprinkle with powdered sugar and put in the oven for ten minutes, and serve on a dish with a folded napkin.