Small Parisian Brioches with Apricot Jam

Steps

1. Crumble the yeast into a bowl and dissolve it with lukewarm milk. It should not be cold or too hot, as this could deactivate the yeast.
2. In a mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the softened butter cut into pieces, along with the yeast-milk mixture.
3. Knead by hand or with a stand mixer until you obtain a smooth and shiny dough.
4. Shape the dough into a ball, cover it with a damp cloth, and let it rest for 1 hour and 30 minutes. During this time, the dough will rise.
5. After an hour and a half, shape the brioches.
6. Set aside about 60 g of dough for the tops. With the remaining dough, shape about a dozen balls, each roughly half the size of a small brioche mold. Place them in small brioche molds that have been buttered and floured.
7. Then shape about a dozen small balls from the 60 g of dough and taper one end to a point.
8. Make a hole in the center of each brioche with your moistened thumb (all the way to the bottom of the mold) and insert the pointed end of the tops. Let them rest again for 40 minutes, then brush each brioche before baking.
9. Preheat your oven to 210°C, then bake for 10 to 15 minutes, lowering the temperature to 180°C.
10. Generously spread a piece of brioche with Bonne Maman Apricot Jam.