Brioche à Tête Parisiennes

• Butter for greasing pans
• 750 grams (1 pound, 1½ ounces)

Prepare your mise en place.

Lightly butter the brioche molds. Set aside.

Divide the dough into 50-gram (1¾-ounce) pieces and place them on a well-chilled surface to keep the butter from melting into the dough.