needed | As needed Egg Wash | 1 recipe | 1 recipe Confectioners’ sugar, for dusting | As needed | As needed METHOD DAY 1 Make a recipe of brioche dough following the instructions and refrigerate overnight as instructed Make the streusel following the instructions and allow to cool Weigh out 125 grams and place the rest in a labeled, dated container in the freezer DAY 2 If using a metal cake pan, grease it with melted butter If you use a 9-inch round silicone Flexipan mold you will not need to grease it Remove the brioche dough from the refrigerator, weigh it, and divide into 2 equal pieces Wrap 1 piece in plastic and freeze for another purpose (or make a regular brioche following the recipe) Dust your work surface lightly with flour and make sure you have a lot of space in front of you for shaping the dough Lightly dust your hands with flour and place your hands over the dough with the sides of your hands resting on the table so that they are cupping the dough Cup the dough and press on it at the same time while sliding it around on the table in clockwise circles At first you need to press hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping When the shaping is done you should have a perfectly round sphere of dough ... and place your hands over the dough with the sides of your hands resting on the table so that they are cupping the dough Cup the dough and press on it at the same time while sliding it around on the table in clockwise circles... hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping When the shaping is done you should have a perfectly round sphere of dough ... and freeze for another purpose (or make a regular brioche following the recipe) Dust your work surface lightly with flour and make sure you have a lot of space in front of you for shaping the dough Lightly