The cooking time is given without taking into account the aging test in the cold and subsequent proofing. For sweet rolls, it is necessary to add to the dough 200 gr of sugar. 500 gr flour pour into a bowl, make a deepening in the middle, where you pour diluted with warm water yeast. Sprinkle the top with flour, cover with a towel and put in a warm place for 15 minutes. Then add the eggs and salt (sugar if desired) and mix thoroughly. Soft margarine cut into chunks and add to batter, beat until smooth (the dough is semi-liquid). Cover with a towel and put on 2 hours in the cold.

After 2 hours, mix in the remaining flour to make elastic, not stick to hands dough. Roll into a ball, put in a deep Cup and put the cold, better at night (if the Cup is low, the dough will "crawl" out). The finished dough divided into equal pieces (I got 18); each piece divide into 2 unequal slice the big roll into a ball and make it cross-cut: from the small make the ball, which is placed in this incision.

Unfortunately, I have no molds for brioche, so I made in muffin. When all the dough is distributed across the forms, leave the rolls for another hour at room temperature. Again they "grow up". Preheat the oven to 230* Rolls lubricated yolk with water or milk and put into the hot oven for 12-15 minutes.

from the cooled biscuits "twist" or cut the top part of the crumb, fill the buns with the filling (I have a savoury stuffing - liver paté, sweet jam and whipped cream), and stuffing "plant" the top. That's all!

For Chicks decorate brioche: make the beak of almond eyes of peppercorns and cloves, "draw" pate or cream comb, tail and wings. Ready cream do not stay long, begin to flow. Therefore, it is better to whip the cream with the binder and powdered sugar.