Brioches for Breakfast

Small brioches can be baked in small channeled molds or else simply laid on a baking pan. In both cases they must be rolled into balls. Have some raised brioche paste (No. 130) that has been hardened on the ice; invert it on a floured table and shape it into large rolls; cut these across into equal pieces and mold them into balls with the hands; lay them at some distance apart on tins or else each one in a separate mold; flatten down the center with a damp finger and introduce into this cavity a small piece of the same dough molded the shape of a comma; this is to form the head of the brioche. Let the dough rest for ten minutes, then egg over the brioches and bake them for twenty minutes in a brisk but not too fierce oven; after removing keep them for ten minutes at the entrance of the oven before serving.