1 Brioche dough (quantity as needed for number of cakes desired)
1 Rum Sauce (quantity as needed to dip and surround cakes)
Instructions
1. Prepare brioche dough according to your preferred recipe. Lightly butter individual muffin tins or small round tins, each approximately 3 inches (7.5 cm) in diameter and 2 inches (5 cm) deep (standard period individual tin mould size assumed).
2. Shape portions of the brioche dough into rounds resembling large biscuits and place one in each prepared mould, filling each mould no more than two-thirds full.
3. Cover the filled moulds loosely with a clean kitchen towel or plastic wrap and allow the dough to proof (rise) at room temperature until the dough reaches the rim and fills the moulds completely, approximately 45-75 minutes depending on ambient temperature and dough activity. The dough should appear visibly domed, feel pillowy and light to a very gentle press, and hold an indentation slowly.
4. Heat the oven to 350°F (175°C).
5. Bake the cakes for 25 minutes, until the tops are deep golden brown, the cakes pull slightly away from the sides of the moulds, and an instant-read thermometer inserted into the centre reads 190-195°F (88-90°C).
6. Remove the cakes from the moulds immediately and, while still warm, dip each cake fully in Rum Sauce, turning to coat on all sides.
7. Arrange the soaked cakes on a serving dish and pour the remaining Rum Sauce around (not over) the cakes.
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