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Leite's Culinaria


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1 ounce (2 packed tablespoons) compressed yeast, or 3 1/2 teaspoons active dry yeast

2 tablespoons superfine sugar

1/3 cup plus 1 tablespoon whole milk (cold if using compressed yeast, warm if using active dry yeast)

8 large egg yolks

2 1/4 cups unbleached all-purpose flour, as needed, divided

1/4 teaspoon fine sea salt

8 tablespoons (1 stick) unsalted butter, cut into tablespoons, softened, plus more for the bowl and brioche tins

1 large egg, well beaten with a hand blender

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