1 Tablespoon yeast
1/4 Cup warm water
1 Tablespoon sugar
1 1/2 teaspoon salt
3 large eggs, slightly beaten
2 1/4 Cup unbleached all-purpose flour
1/4 lb. sweet butter, room temperature
1/3 lb. Brie, crust removed, room temperature
1 egg yolk
1 Tablespoon heavy cream
Dissolve the yeast in the water in a large bread bowl. Add the sugar, salt, and eggs. Beat in the flour. To knead, grab the dough and throw it again
and again into the bowl for 10 minutes. The dough will be sticky, but the pulling, grabbing, and throwing gradually stretch and elasticized the dough. Cut pieces of butter into the dough, using all of it. Squeeze pieces of the Brie into the dough, dispersing it as smoothly as the butter. With a wooden spoon, scrape down the inside of the bowl. Smooth and consolidate the dough. Cover with a cloth, and let rise at room temperature until doubled in bulk (1 1/2 to 2 hours). Punch down and chill the dough in the bowl for 30 minutes.
Place the dough on a floured flat surface, and cut off a quarter of the dough to reserve for the topknots. Divide the remainder into 8 to 10 pieces (depending on the size of the molds). Round up the pieces and place them in ungreased, fluted, petite brioche or muffin tins. For the topknots, first scissor a deep gash in the center of the dough in the molds. Divide the reserved dough into the 8 or 10 parts, and shape each one into rounds with a small cone tip on the bottom. Fit the point into the gash of the dough in the
molds, and press down gently to secure in place. Let rise 30 minutes.
For the glaze, mix the egg yolk and cream. Brush onto the brioches. Place the molds on a baking sheet, and bake at 450°F for 15 minutes or until done.