Saffron Brioches

Here's how:

• 1

  Mix the pre-dough until smooth, cover with a lid or plastic wrap, and let it rise for 30 minutes.

• 2

  Measure out the remaining ingredients into a mixing bowl and add the pre-dough.

• 3

  Knead the dough in a machine for 13 minutes on low speed until it becomes very elastic. Double the time if you're kneading by hand. 

• 4

  Place the dough in an oiled plastic container or bowl with a lid or plastic wrap.

• 5

  Let it rest for 30 minutes.

• 6

  Turn the dough out onto a floured work surface and weigh out 30-gram pieces—about 40 of them.

• 7

  Roll the dough into round, even, smooth buns and pinch the top of each bun so it looks like a small ball on top of the larger one. Let them rise in the oven with the light on, at a maximum of 35 °C, for about 30–40 minutes.

• 8

  Remove the fully risen loaves from the oven and increase the oven temperature to 210 °C. Gently brush the loaves with beaten egg.

• 9

  Bake for about 7–8 minutes at 210 °C. Let cool under a kitchen towel.