Bubble-Top Brioches Recipe

Add the eggs, 1 at a time, beating until each is blended into the dough before adding the next. Beat in the sugar.

Increase the mixer speed to medium and beat until the dough looks smooth, about 3 minutes. Reduce the speed to low.

Add the butter, 1 tablespoon at a time, beating until it's fully blended after each addition. This should take about 4 minutes, and the dough will feel soft and silky.

Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl and starts to climb the paddle, about 8 to 9 minutes. Lightly butter a large bowl, then scrape the dough into it and cover with plastic wrap.

Let the dough rise in a warm, draft-free spot until it has almost doubled in volume, which will take about 1 hour 15 minutes to 1 hour 30 minutes. Gently deflate the dough by lifting it around the edges and letting it fall back into the bowl, turning and repeating as needed.

Cover the bowl tightly with plastic wrap and chill it, deflating the dough in the same way every 30 minutes until it stops rising, about 2 hours. Then, chill the dough overnight. (At this point, you can use the dough to make 12 brioches, or 6 brioches and 1 tart, or 2 tarts.)

When ready to bake, butter 12 standard (1/3-cup) muffin cups. Divide the dough into 12 equal pieces, then cut each piece into thirds.

Let the dough rise until it's light and almost doubled in size, reaching about 1/2 inch to 1 inch above the top rim of the muffin cups. This should take 50 to 60 minutes.

Position a rack in the center of your oven and preheat it to 400°F.