Apple and Almond Cocotte**

Brioche

• 14 oz. (400 g) brioche dough, made 1 day ahead

1. To prepare the brioche rounds, roll the dough on a lightly floured surface to a thickness of ¼ in. (5 mm). Using the cookie cutter, cut out enough circles to fit around the edge of the Dutch oven with a little space between them. Chill on the cookie sheet, covered with plastic wrap, until using.
2. Preheat the oven to