Bubble-Top Brioches

Ingredients:

• 3 teaspoons active dry yeast (measured from two ¼-ounce envelopes)
• 2 3/4 cups all purpose flour
• 1 teaspoon large egg beaten to blend with 1 teaspoon water (for glaze)
• 3 large eggs, room temperature
• 1/4 cup warm whole milk (110°F to 115°F)
• of Salt
• 3 tablespoons sugar
• 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
• 1/4 cup warm water (110°F to 115°F)

Course: side dish

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