Step 1

In a medium sized pot, brown the butter for the brioche recipe until it is lightly toasted. Let cool in the fridge for half an hour.

Step 2

Mix brioche according to the standard directions, substituting your browned butter for the regular butter. Let rest in the refrigerator for 12 hours or overnight.

Step 3

Shape chilled dough into 2-ounce rounds and place 2 inches apart on a baking sheet lined with parchment or a silicone mat.

Step 4

Let proof at room temperature until the dough slowly springs back into place when touched lightly. Meanwhile, preheat the oven to 325°F.

Step 5

When finished proofing, brush with the whisked egg and bake for 25 minutes, until golden brown.

Step 6

After pulling from the oven, you can brush with additional brown butter and sprinkle with a finishing salt for the perfect final touch.