Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Brioche à tête is a classic French breakfast pastry featuring a distinctive shape with a small ball of dough perched on top of a larger base. This rich, buttery brioche is made with a soft, sweet dough enriched with eggs and butter, resulting in a tender crumb and golden exterior. Perfect for breakfast or brunch, it pairs wonderfully with coffee, hot chocolate, or jam.
Prep
30 min
Cook
20 min
Total
230 min
Servings
8 srv
Difficulty
Medium
Calories
320 kcal
For 8 serving(s)
Per serving
Mix warm milk, active dry yeast, and a pinch of sugar, let sit for 5 minutes until foamy
In a large bowl, combine flour, salt, and remaining sugar, create a well in the center
Add eggs and yeast mixture to the well, mix until a shaggy dough forms
Gradually incorporate softened butter in small pieces while kneading until dough becomes smooth and elastic, about 10 minutes
Cover dough with a damp cloth and let rise in a warm place for 1.5 to 2 hours until doubled in size
Divide dough into 8 portions, shape 3/4 of each portion into a ball and place in brioche molds, use remaining 1/4 to create a small head and place on top
Cover shaped brioches and let proof for 45 minutes to 1 hour until puffy
Brush with egg wash, bake at 190°C for 18-22 minutes until golden brown, cool on a wire rack
Sign in to rate this recipe.