Spray 12 (3-inch) brioche à tête molds with baking spray with flour.
If using a scale, portion Basic Brioche Dqough into 12 (60-gram) balls and 12 (20-gram) balls. Alternatively, divide dough into 12 equal pieces. Pinch off about ⅓ of each dough ball, and set aside.
Roll each piece of dough (large and small) into a ball. Place large balls into prepared molds and small balls onto a baking sheet lined with parchment paper. Cover and let rise in a warm, draft-free place (75°F) until dough is puffed, 30 to 40 minutes.
Preheat oven to 400°F.
Using your thumbs, make a deep indentation in the center of each large ball. Place smaller balls into the wells, and brush with egg wash. Bake for 10 minutes. Reduce oven temperature to 350°F, and continue baking until golden brown and a thermometer inserted in center registers 190°F, about 12 minutes more.
Notes
When making brioche, the quality of the butter matters. This is the time to splurge on a good, high-fat butter, such as Kerrygold or Cabot.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/mini-brioche-a-tete/