Mini brioches with beer caramel sauce

Ingredients for 12 servings:

• 250 g flour
• 15 g yeast, fresh
• 1 tsp sugar
• 3 tbsp milk, lukewarm
• 100 g butter
• 2 eggs
• Salt
• Fat, for the molds
• 150 g sugar
• 500 ml beer, dark
• 100 ml cream
• 1 egg(s), including the yolk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sift the flour into a bowl and make a well in the center. Crumble in the yeast and mix with the sugar and lukewarm milk. Cover and let rise for 15 minutes. Meanwhile, melt the butter in a small saucepan and add it to the pre-dough along with the eggs and salt. Mix everything together using the dough hook of a hand mixer. Then knead the dough vigorously with your hands until it bubbles. Preheat the oven to 200 degrees Celsius. Grease the baking molds. First shape the dough into a log, then divide it into 12 roughly equal pieces. From each piece, form a ping-pong ball-sized ball and a cherry-sized ball. First place the large ball in the baking mold, then place the smaller one on top. Place the molds on a baking sheet and let rise for another 10 minutes. Meanwhile, for the sauce, melt the sugar in a saucepan, deglaze with the beer, and reduce by half. Stir in the cream and reduce by a third, then let cool. Whisk the egg yolk, brush it over the brioches, and bake in the center of the oven for 15-20 minutes. Let the brioches cool slightly and remove them from the baking dish. Sprinkle with sugar and serve with the sauce.