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3 cups high-gluten flour
1/2 teaspoon salt
1/2 ounce fresh yeast
4 tablespoons lukewarm water
3 eggs, lightly beaten
3/4 cup margarine, softened
2 tablespoons sugar
1 egg yolk
1 tablespoon water
Sift flour and salt together in a large bowl and make a well in the center. Place yeast in a measuring cup. Add water and stir well. Add yeast mixture to the well in the flour and add the eggs. Knead by hand into a soft, elastic dough.
In a mixer bowl, cream margarine and sugar together; gradually add this mixture to the dough, a little at a time. Make sure each bit is incorporated before adding more. Mix until dough is smooth, shiny, and elastic.
Lightly oil dough and let rise in a warm place for 1 to 2 hours or until double. Lightly punch down dough. Cover again and place in refrigerator for 8 to 10 hours or overnight.
Lightly grease 14 mini brioche molds (fluted cups) or use fluted mini-bundt pans that do not have a hole all the way through. Divide the dough into 14 equal balls. Take each and remove about one-fourth of it.
Place the larger piece of each ball into the prepared mold. Take the smaller pieces, and shape each one into an egg shape. With your fingers, poke a hole in the center of each large ball and insert the egg shape, pointy-side down, into the hole.
Combine egg yolk and water and brush over brioches.
Cover and let rise in a warm place for 1 1⁄2 to 2 hours or until dough nearly reaches the top of the mold.
Preheat oven to 450°F.
Brush brioches with more glaze and bake for 10 minutes. Reduce temperature to 375°F and bake 20 to 25 minutes or until golden. Cool.
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