Here is a lighter brioche that can be enjoyed with sweet or savory food in-lieu of bread.
It is best to make this over 2 days, day one prepping the dough, day 2 shaping and rising.
Alternately you can prepare the dough in the morning and shape, rise and bake in the evening.
For 43 brioches
3 Tbsp water
30 gr fresh yeast / 15 gr / 4 tsp active dry yeast
75 gr / 1/3 cup heap sugar
525 gr / 3 & 1/3 cup bread flour
1.5 tsp salt
255 gr / 2 sticks & 2 Tbsp unsalted butter at room temperature
43 mini tartlet molds
Measure the water and mix the yeast + 1/2 tsp sugar, set aside.
Mix flour, remaining sugar and salt then add eggs one at a time mixing well between each.
Add the yeast mixture to the dough and continue kneading for 10mn to allow flour to absorb liquids and the gluten to develop.
Let the dough rest for 15mn in the bowl.
Cut the butter in small pieces and add them little by little while kneading for another 10mn or so until all the butter has been incorporated (it might take a little longer, that's OK)
Place the bowl in the fridge overnight (minimum 8 hours) to allow the flavours to develop.
Roll out the dough and make 1 turn (as if you were folding a letter), do this twice.
As the dough is sticky using plastic wrap to roll it in between will help greatly.
Then roll it out one more time about 1 inch thick and cut the dough in small pieces weighing approx 30 gr each.
Shape each piece in a ball tucking the corners under and placing them in little tartlet molds.
Let them rise covered with a cotton towel for 4 hours at room temperature away from drafts.
Place them in cold oven and bake for 25mn or so at 350 F/175 C.
You can make them a day ahead of serving and warm them up for 5mn at 350 F.