Add sugar, salt 4 eggs, egg
white, butter and 2 cups of the flour. Beat on low speed, scraping bowl constantly,
for 30 seconds.
Beat on medium speed, scraping bowl occasionally, for 10 minutes.
Stir in remaining flour until smooth. Scrape batter from side of bowl.
plastic wrap; let rise in warm place until double, about 1 hour.
Stir down batter by beating about 25 strokes.
Cover bowl tightly with plastic
wrap; refrigerate at least 8 hours.
Stir down batter which will be soft and slightly sticky. Divide batter into halves.
Cover and refrigerate one half until ready to use.
Shape 1/4 of the batter into
a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch
flattened round. Repeat with refrigerated batter.
Grease two 5-cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large
rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center
of each; Place smaller balls in indentations. Cover and let rise until double, about
1 1/2 hours.
Heat oven to 375 degrees F. Beat egg yolk and 1 tablespoon water slightly; brush
over tops. Do not let egg-yolk mixture accumulate around edges of pans.
golden brown, 25 to 30 minutes. Immediately remove from pans.
Grease 24 individual
brioche pans or 2 1/2 x 1 1/4-inch muffin cups. Divide chilled batter into halves;
refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into
15 slices about 1/2 inch thick.
Working quickly with floured hands (batter will be soft and slightly sticky),
shape 12 of the slices into balls; place in pans. Flatten and make a deep indentation
in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape
each part into a small ball; place a ball in each indentation. Repeat with refrigerated
batter. Cover and let rise until double, about 40 minutes.
Heat oven to 375 degrees F.
Beat egg yolk and 1 tablespoon water slightly; brush over tops. Do not let egg-yolk
mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes.
Immediately remove from pans.