Brioche

Preparation:
Sift flour & salt together; set aside. Dissolve sugar in warm water in large mix- ing bowl. Add yeast,dissolve by stirring slowly. Place flour & salt on top of sugar & yeast mixture. Then add 6 eggs on top of flour mixture. Mix slowly until all ingredients are combined. Stir mixture several min. until dough becomes smooth & elastic,then add softened butter 2 tbs. at a time until all is completely incorporated. Cover & bench proof dough until double in volume. Punch down dough, proof in refrigerator until dough is firm & workable. Measure 3-oz. pats of dough. Brush oven-proof coffee cups w/ softened butter. Pinch a marble-sized piece of dough from each pat & reserve. Form each pat of dough into round shape,place in buttered cup. Form each marble-sized piece of dough into a pear shape. Make a dent.