Brioches

Here's how:

• 1

  Dissolve the yeast in water at 20 °C. Add salt and 1/3 of the flour. Knead the dough for about 5 minutes. Let it rise, covered with a kitchen towel, for about 30 minutes.

• 2

  Mix together the shortening and sugar. Then add the eggs and work them into the proofed dough. Add the rest of the flour and knead the dough for about 5 minutes.

• 3

  Place the dough on a floured work surface and knead it until smooth. Roll out the dough into a long strip. Set aside a small portion of the dough and shape it into small round balls.

• 4

  Divide the dough into pieces of appropriate size, depending on the size of the molds you're using, and shape them into round buns.

• 5

  Place them in aluminum foil molds—such as the baking molds used to make almond shells.

• 6

  Make a small indentation in each bun and place a ball of dough in each one. Let the buns rise, covered with a kitchen towel, for about 30 minutes. Meanwhile, preheat the oven to 250 °C.

• 7

  Brush the buns with beaten egg and bake them in the center of the oven for about 8–10 minutes.

• 8

  Let the buns cool on a wire rack, covered with a kitchen towel. They should be frozen the same day.