Brioches à Tête

Rich, buttery brioche baked in fluted tins with dough heads, perfect for brunch served with strong coffee.

Baking Vegetarian Bread French Breakfast

Estimated Nutrition

Calories

300.6

kcal / serving

4810 kcal total

Carbs

28g

per serving

448.3 g total

Fat

17.8g

per serving

285.2 g total

Protein

6.9g

per serving

110.5 g total

Cook Time

minutes

Serves

brioches

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

Fast-Action Yeast

Dairy

140

Full-Fat Milk

piece

Egg

Free-range, beaten for egg wash

250

Unsalted Butter

Softened

GrainsCereals

500

Strong White Flour

NutsSeeds

Salt

Method

Cool the brioches on a wire rack.

Add the softened butter and mix for another five minutes.

Place the dough in a bowl, cover it, and chill in the fridge overnight.

Cut the stiff dough into 50g pieces, then divide each into a 45g body and a 5g head.

Shape the pieces into balls and place the large ball in a mould with the smaller ball on top.

Mix the flour, sugar, yeast, salt, milk, and five eggs in a food mixer for five minutes until smooth.

Let the brioches rise in a warm place for one hour.

Preheat the oven to 200°C.

Brush with egg wash and bake for 20 minutes until golden-brown.