Brioche Buttons

I made these little brioche buttons over the weekend and served them as mini lobster rolls. After they had baked I simply sliced their hats off, scooped out the doughy insides, and then dropped a tablespoon of lobster salad into each button and replaced the cap. The recipe below yields 24 buttons. One pound of lobster salad was the perfect amount for 24 buttons.

Ingredients:

9 oz warm milk

1 packet dry active yeast

4 cups all purpose flour

1/2 cup granulated sugar

pinch of salt

2 eggs, beaten

3/4 cup cooled, melted butter (plus a little more for brushing on top)

zest of half a lemon

Sift flour in a large bowl. Make a hollow hole in the center and pour in the milk. Add the yeast to the milk with 1 teaspoon sugar. Let sit for 5 minutes (until bubbly). Mix the milky yeast and the flour together. Add the beaten eggs, lemon zest, salt, butter, and sugar. Mix the dough and then begin to knead. If the dough is sticky add some more sifted flour. Once kneaded well and cover the bowl in plastic wrap and leave to rise in a warm room for 1 hour.....When the dough has doubled in size punch it down and knead it for 2 minutes. Place the dough on a floured surface to rest for 10 minutes. Preheat oven to 400. Roll the dough into little balls and drop into a mini muffin tin. Brush each of the buttons with melted butter. Bake for 15 minutes, or until they are beginning to turn golden. As soon as they come out of the oven brush them again with melted butter. Enjoy!