📝 About This Recipe
Perhaps the most iconic silhouette in the French boulangerie, the Brioche à Tête is a masterpiece of enriched dough, distinguished by its fluted base and whimsical 'top knot.' This buttery jewel boasts a paper-thin golden crust that yields to a cloud-like, honeycomb interior with a rich, lactic sweetness. Perfected over centuries in France, it represents the pinnacle of viennoiserie, blending the techniques of bread-making with the indulgence of pastry.
🥗 Ingredients
The Dough (Détrempe)
- 500 grams Bread Flour (High protein content is essential for structure)
- 60 grams Granulated Sugar (Fine caster sugar preferred)
- 10 grams Fine Sea Salt (Crucial for regulating yeast and flavor)
- 10 grams Instant Yeast (Or 20g of fresh yeast)
- 60 milliliters Whole Milk (Cold from the refrigerator)
- 5 pieces Large Eggs (Cold, approximately 250g total)
The Enrichment
- 250 grams Unsalted European-style Butter (High fat content (82%+), softened but still cool to the touch)
The Egg Wash
- 1 piece Egg Yolk
- 1 tablespoon Heavy Cream (Mix with yolk for a deep mahogany shine)
- 1 pinch Pinch of Salt (Helps liquefy the egg proteins for even brushing)
👨🍳 Instructions
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1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Whisk briefly by hand to distribute the dry ingredients evenly.
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2
Add the cold milk and the 5 eggs to the dry mixture. 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 and continue kneading for another 8-10 minutes. The dough should become very smooth, elastic, and develop strong gluten—it should pass the 'windowpane test' at this stage.
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4
With the mixer running on low, add the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next. This process requires patience but ensures a silky texture.
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5
Once all butter is added, increase to medium speed for 5 minutes. The dough will be very soft, shiny, and should slap against the sides of the bowl. It will feel more like a thick paste than traditional bread dough.
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6
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour. Then, perform a 'fold' to degas it, re-cover, and refrigerate for at least 12 hours (overnight). Cold fermentation is vital for flavor and handling.
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7
The next day, grease 12 individual fluted brioche molds (approx. 3.5 inches wide) with softened butter. Turn the cold dough onto a lightly floured surface.
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8
Divide the dough into 12 equal portions (roughly 75-80g each). From each portion, pinch off a small piece (about 1/4 of the dough) to form the 'tête' (head). Roll both the large and small pieces into smooth balls.
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9
Place the large ball into the mold. Using your finger dipped in flour, poke a deep hole into the center of the large ball. Shape the small ball into a teardrop, and tuck the pointed end into the hole, nestling the 'head' on top.
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10
Cover the molds loosely with a clean cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until the dough has doubled in size and wobbles slightly when the tray is shaken.
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11
Preheat your oven to 375°F (190°C). Gently whisk the egg wash ingredients and brush the tops of the brioches carefully, ensuring the wash doesn't pool in the crevices which might prevent rising.
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12
Bake for 20-25 minutes until the brioches are a deep, lustrous golden brown and the internal temperature reaches 190°F (88°C). Let cool in the molds for 5 minutes before transferring to a wire rack.
💡 Chef's Tips
Temperature is everything: If the dough gets too warm during mixing, the butter will melt rather than emulsifying; if this happens, chill the bowl for 15 minutes. Don't skimp on the salt: It balances the richness of the butter and eggs; without it, the brioche will taste flat. Use high-quality European butter: The lower water content results in a much more tender crumb and superior fragrance. For the perfect 'tête': Ensure you press the 'head' firmly into the 'body' hole, or it may topple over during the oven spring. Avoid over-flouring your surface: Too much flour during shaping will make the dough slippery and prevent the 'head' from sticking to the base.
🍽️ Serving Suggestions
Serve warm with a thick layer of salted butter and high-quality apricot preserves. Pair with a bowl of Café au Lait for a classic Parisian breakfast experience. Slice leftovers, soak in spiced custard, and pan-fry for the ultimate French Toast. Serve alongside a savory Foie Gras mousse or a rich chicken liver pâté. Enjoy with a glass of chilled Demi-Sec Champagne for a luxurious afternoon treat.