2. Add the softened butter and continue kneading until you get a smooth and tender brioche.
3. Let stand for 15 minutes.
4. Cut rolls of 30 gr each and shape them, let them rest on a buttered tray until they double in size, brush with beaten egg, bake for 10 to 15 minutes in a preheated oven at 200 degrees.
5. A few minutes before the end of cooking, remove, brush with egg again, and return to the oven until ready! About 50 are leaving.
