📝 About This Recipe
The quintessential icon of French boulangerie, the Brioche à Tête is a buttery, cloud-like pastry distinguished by its signature 'top knot' or head. This enriched yeast bread boasts an incredibly tender crumb and a deep golden crust, achieved through a high ratio of European-style butter and farm-fresh eggs. It is the ultimate indulgence for a sophisticated breakfast or a decadent afternoon tea, offering a delicate sweetness and a melt-in-your-mouth texture that defines Parisian elegance.
🥗 Ingredients
The Dough Base
- 500 grams All-purpose flour (high-quality, sifted)
- 60 grams Granulated sugar (superfine preferred)
- 10 grams Fine sea salt
- 10 grams Instant yeast (also known as rapid-rise yeast)
The Enrichments
- 5 pieces Large eggs (cold, from the refrigerator)
- 60 ml Whole milk (slightly warmed to 100°F)
- 250 grams Unsalted European-style butter (softened but still cool to the touch)
- 1 teaspoon Vanilla extract (optional, for a sweet aroma)
The Glaze
- 1 piece Egg yolk (room temperature)
- 1 tablespoon Heavy cream (for the egg wash)
- 1 Pinch of salt (to break down the proteins for a smoother shine)
👨🍳 Instructions
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1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and instant yeast. Stir briefly on low speed to distribute the ingredients.
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2
Add the 5 eggs and the warm milk to the dry ingredients. Mix on low speed for about 4-5 minutes until a shaggy, cohesive dough forms and begins to pull away from the sides of the bowl.
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3
Increase the mixer speed to medium-low. Begin adding the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next; this process should take about 10-12 minutes.
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4
Once all the butter is in, increase the speed to medium. Knead the dough for another 10-15 minutes. The dough is ready when it is smooth, shiny, elastic, and passes the 'windowpane test' (you can stretch a small piece into a thin, translucent membrane without it tearing).
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5
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour. Then, deflate the dough gently, recover, and refrigerate for at least 4 hours, or ideally overnight. Chilling the dough is essential for handling the high fat content.
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6
The next day, grease 12 individual fluted brioche molds with butter. Gently turn the cold dough onto a lightly floured surface.
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7
Divide the dough into 12 equal portions (about 75-80g each). From each portion, pinch off about one-quarter of the dough to form the 'tête' (head). Roll both the large and small pieces into smooth, tight balls.
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8
Using your finger, press a deep hole into the center of the large ball. Shape the smaller ball into a slight teardrop shape and tuck the pointed end into the hole of the larger ball.
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9
Place the assembled brioche into the prepared molds. Cover loosely with a clean kitchen towel and let proof in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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10
Preheat your oven to 375°F (190°C). Whisk the egg yolk, heavy cream, and pinch of salt together to create the egg wash.
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11
Gently brush the tops of the proofed brioches with the egg wash, being careful not to let it pool in the crevices or deflate the dough.
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12
Bake for 20-25 minutes until the brioches are a deep, mahogany gold and the internal temperature reaches 190°F (88°C).
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13
Remove from the oven and let cool in the molds for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
💡 Chef's Tips
Always use high-quality European butter with at least 82% fat for the best flavor and texture. Don't rush the butter incorporation; adding it too fast can cause the dough to break or become greasy. Chilling the dough overnight is non-negotiable as it develops the flavor and makes the dough workable. If the dough gets too warm while shaping, put it back in the fridge for 15 minutes to firm up. Ensure your yeast is fresh; if the dough doesn't double during the first rise, the final pastry will be dense.
🍽️ Serving Suggestions
Serve warm with a side of high-quality apricot preserves or raspberry jam. Pair with a bowl of café au lait or a rich hot chocolate for a classic French breakfast. Slice and use for the most luxurious French Toast you have ever tasted. Serve alongside fresh salted butter and a selection of soft cheeses like Brie or Camembert. Enjoy plain with a glass of chilled dessert wine like Sauternes.