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Community Recipe

Classic French Brioche à Tête

Indulge in the rich, buttery goodness of a traditional French Brioche à Tête. This delightful bread, with its distinctive 'head,' is perfect for breakfast, brunch, or a special occasion. Enjoy it plain, toasted, or as the base for your favorite sweet or savory toppings.

Recipe by Sophie L
The BakeryFrenchServings: 12
Classic French Brioche à Tête

Ingredients

  • All-purpose flour4 cups
  • Active dry yeast2 1/4 teaspoons
  • Granulated sugar1/2 cup
  • Salt1 teaspoon
  • eggs6 Large
  • Unsalted butter1 cup
  • Milk1/4 cup
  • Egg wash (1 egg beaten with 1 tbsp milk)

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Method

1

In a large bowl, combine the flour, yeast, sugar, and salt.

2

In a separate bowl, whisk together the eggs and milk.

3

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until a shaggy dough forms.

4

With the mixer running on medium speed, add the butter, one tablespoon at a time, until fully incorporated. The dough will be very soft and sticky.

5

Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

6

Punch down the dough and divide it into 12 equal portions. Take each portion and divide it again into 2/3 and 1/3.

7

Shape the larger portion into a ball and place it in a greased muffin tin. Shape the smaller portion into a ball and place it on top of the larger ball, pressing down slightly to secure.

8

Cover the muffin tin with plastic wrap and let rise for another 30-45 minutes, or until puffy.

9

Preheat oven to 375°F (190°C).

10

Brush the brioche with egg wash.

11

Bake for 20-25 minutes, or until golden brown.

12

Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

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