Yield: Yields 16 small brioches.
You can bake this dough in any loaf pan, but fluted molds will give you that fetching shape. Try 75-gram molds; they’re 2-7/8 inches in top diameter and 1-1/4 inches high. Amounts for many ingredients are listed by weight (ounces) and by volume (cups, tablespoons); use either measurement.
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Use a European-style butter if you can find it, such as Plugrá or Président.
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