Classic Brioche a Tete

• 1 (1/4 ounce) package active dry yeast (or 1 tbsp)
• 14 cup sugar
• 2 12 teaspoons salt
• 5 cups flour (approximately)
• 1 cup hot water (120A degrees , to 130A degrees ,F/49A degrees , to 54A degrees ,C)
• 6 eggs
• 1 cup butter, cut into small pieces, and, softened
• 2 eggs, yolks
• 1 teaspoon water

1. Preheat oven to 400 degrees F (200 degrees C).
2. In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour.
3. Add hot water; beat at medium speed for 2 minutes or until smooth.
4. Reduce speed to medium-low.
5. Add eggs, 1 at a time, beating well after each addition.
6. Gradually beat in 2 cups (500 mL) of the remaining flour.
7. Add butter, a few pieces at a time, beating until completely incorporated.
8. Gradually add remaining flour to make very sticky soft dough.
9. Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.
10. Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours.
11. (Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.
12. ).
13. Turn out dough onto lightly floured surface.
14. Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball.
15. Divide into quarters.
16. Roll each quarter into 12-inch (30 cm) long rope.
17. Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths.
18. Shape all pieces into balls, making 20 large and 20 small.
19. Place large balls in 20 well-greased brioche moulds or large muffin cups.
20. Using scissors, cut X in top of each.
21. Snuggle small ball into each X.
22. Stir egg yolks with water; brush over brioche.
23. Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.
24. Bake in centre of oven for about 20 minutes or until golden.
25. Let cool slightly in moulds on racks.
26. Remove moulds; let cool completely on racks.
27. (Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.
28. ).
29. Canadian Living.

active dry yeast, sugar, salt, flour, hot water, eggs, butter, eggs, water

Taken from www.food.com/recipe/classic-brioche-a-tete-117081 (may not work)