Brioche aux Sucre

Process	Instructions
1. Prepare	Grease the brioche tins with a brush and a small amount of butter.
2. Divide	Scale the pâte brioche into 6 - 2 ounce pieces and round them up into smooth balls on a floured surface.
3. Brush	Using a pastry brush dipped in milk - brush the tops of the dough balls.
4. Dip	Pick them up from the bottom with your fingers and dip the tops fully in a dish of decorative sugar. Place directly into the greased tins, with the sugar side up.
5. Proof	Set in a warm place until the brioche has doubled in size.
6. Bake	Bake in a hot oven 425°(F) until golden brown, reduce heat toward the end of the bake.
Additional Comments:	Remove from tins as soon as possible to prevent moisture build-up inside the tin.

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