Brioches à Tête
Print recipe
| Serves | 8 Brioches à Tête |
| Prep time | 25 hours, 20 minutes |
| Cook time | 20 minutes |
| Total time | 25 hours, 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Bread, Breakfast, Snack |
| Misc | Freezable, Pre-preparable |
| Occasion | Birthday Party, Christmas, Easter, Thanksgiving, Valentines day |
| Region | French |
| By author | Karen Burns-Booth |
These delicious, buttery little Brioches à Tête are easy to make and are popped in the fridge overnight for a slow first rise, all ready to bake next morning for breakfast or brunch. Swerve them with butter, jam, preserves and a big pot of fresh coffee for a classic French treat. Once baked they freeze well.
Ingredients
- 250g strong white bread flour
- 25g caster sugar
- 5g fast-acting dried yeast (1 teaspoon)
- 1/2 teaspoon salt
- 75ml milk
- 3 free-range eggs (1 egg beaten for the glaze)
- 125g unsalted butter (softened)
Note
These delicious, buttery little Brioches à Tête are easy to make and are popped in the fridge overnight for a slow first rise, all ready to bake next morning for breakfast or brunch. Swerve them with butter, jam, preserves and a big pot of fresh coffee for a classic French treat. Once baked they freeze well.
Directions
| Step 1 | For the best results you need to start this recipe the night before. |
| Step 2 | Put the flour, sugar, yeast, salt, milk and the two eggs into a mixer bowl, a stand mixer is best, with the dough hook attached, and mix/knead for 5 to 7 minutes until you have a smooth and elastic dough. You can also mix this by hand, it will take between 8 and 10 minutes to get the same result. |
| Step 3 | Add the softened butter and continue to mix/knead for a further 5 minutes, or up to 10 minutes by hand; put the brioche dough into a clean bowl, cover it and leave it the fridge for a slow rise overnight. |
| Step 4 | The next day, take the dough out of the fridge, it should be pliable but firm, and easy to shape; divide into 8 equal pieces, cutting off about 1/4 of each piece of dough for the brioche heads (têtes). |
| Step 5 | Shape each piece of dough into a ball, including the smaller pieces, and place the larger balls into 8 well-buttered fluted brioche moulds. Place the smaller balls on top and push down firmly to attach them. |
| Step 6 | Cover with a clean tea towel and set to one side in a warm pace to rise for 1 hour. |
| Step 7 | Pre-heat the oven to 200C/400F/Gas Mark 6. After the brioches have risen for an hour, brush the tops of them with the remaining beaten egg and bake in the pre-heated oven for 20 minutes until golden brown. |
| Step 8 | Remove them from the oven and transfer them to a wire rack to cool. |
| Step 9 | Serve them with butter, jam, honey and a pot of fresh coffee. Thy freeze well once baked. |
