Prepare, steam and dough: See “Colomba dough”. Rise dough with lid closed at room temperature in about 2 hours. Grease the ramekins.
Shaping: set aside a quarter of the dough with the lid closed. Roll the remaining dough, divide into 12 portions, shape into balls, place in the prepared ramekins. Cover and let rise at room temperature until double (60-90 min). Roll out the set aside dough to a thickness of about 2 mm, cut out brioches of different sizes, place them on a baking tray, cool with the lid closed. When the brioches are ready to bake, glue the cooled flowers onto the brioches with a little egg white. Brush everything with egg yolk.
Bake: about 15 min in the middle of the oven heated to 200 °C, cool slightly, remove from the ramekins, cool on wire rack.
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