How to make FRENCH CUPCAKES:

• I usually knead the dough by hand when I make a classic yeast dough. But for this, I use a mixer because it need longer kneading.
• Sift the flour and place in a bowl.
• Sprinkle in the salt.
• Heat the milk gently and then turn off the heat.
• Pour the milk over the sugar and yeast and leave to rise for 10 minutes.
• Sprinkle the cornflour into the flour and pour in the eggs. Start kneading with the mixer.
• Knead for 10 minutes until the dough becomes elastic and well homogenized.
• Add the butter gradually, one piece at a time.
• Knead after adding each piece of butter until the dough is homogeneous.
• When you have finished adding the butter, knead for 10 minutes until the dough is soft, elastic, and comes away from the sides of the bowl.
• Cover the dough and leave it to rise at medium temperature until it doubles in volume. Press the dough gently to remove the air.
• Cover with cling film and refrigerate for 12 to 24 hours.
• The next day, take the dough out of the fridge. It will be firmer, less soft, and easier to work with.
• Grease the tray/trays for baking the cupcakes well with butter. I use two small round cake pans.
• Line the tray with baking paper on the sides so that the paper extends 10cm over the edge of the tray.
• Shape the muffin dough into the desired shape and then place in the tray/pan.
• Leave to rise again for about 2 hours, until doubled in volume.
• Heat the oven to 200 C degrees (390 F).
• Glaze the risen cupcake with egg yolk. Score with a sharp knife and place in the heated oven.
• After 15 minutes, reduce the heat to 170 C degrees (340 F) and bake for another 30 minutes.
• When it's ready, remove the cupcake and cool for 5 minutes, then take it out of the pan but leave the baking paper around it until completely cooled.
• The result is a perfect brioche. Enjoy!