I bet you’ve often seen brioche bread at the local bakery and wondered how they make it. It’s rich, buttery, sweet, and of course expensive.
This French bread referred to as viennoiserie is often a cross between bread and pastry because it’s rich like a pastry and also takes much longer than most bread recipes.
This is the recipe for Brioche à tête. Tete means head and that’s what you see on top – the head. If you watch the video, you will the way we shape the dough and gives it, its name.
Homemade Brioche bread recipe
Brioche dough
Dry ingredients – In a large bowl, combine salt and flour – set aside. Wet ingredients – In the bowl of a stand mixer with a dough hook attachment, combine warm milk (110F), yeast, sugar, and eggs. Followed by the flour.Pro tip – Use a whisk to ensure everything is well combined. Especially, if you are using fresh baker’s yeast like me.
Knead By hand – start in a bowl then transfer to a floured work surface and knead for 8 to 10 minutes Stand mixer – once all the flour is well incorporated, knead on medium for 12 to 15 minutes Butter – Next, add the soft room temperature butter one cube at a time. Once all the butter is in knead for 10 minutes more.Pro tip – A brioche dough is soft, elastic, smooth, and still slightly sticky so do not be tempted to add extra flour. Bowl – Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise Room temperature – Leave to rise in a warm place for about an hour. It will rise slightly but not too much. Punch the dough down. Fridge – Make a smooth ball again. Cover and let rise in the fridge for 6 to 12 hours or up to 24 hours. Room temperature – Thaw at room temperature for 2 to 3 hours.Pro tip – A brioche is an enriched dough with lots of butter, sugar, and eggs. Hence, it does take longer for the yeast to mature so overnight in the fridge does add tons of flavor.
Shape the brioche a tete
Divide – Butter the brioche molds and set them aside. Divide the dough into 2 portions. Then, divide each into 6 equal portions of approximately 110 grams each making a total of 12 buns. Alternatively, you can also make 8 equal pieces of approximately 80 grams each. (see video). Shape each portion into a ball. Set aside.Pro tip – You can also use a muffin pan or mini cake pans. Shape Method 1 Press each ball with your fingers to create a slightly oblong shape (like a snowman with a big head and small body). Using your fingers poke a hole in the center of the large ball (body) and poke the small ball (head) through it. (see video) Method 2 Divide each ball into two – one large and one small. Make a hole in the large ball. Then, place the small ball in the hole on the large ball. It does not have to be in. Just placed on top.
Place in the prepared brioche pans. Cover with a clean kitchen cloth and let rise in a warm place until double in size. This can take an hour up to 90 minutes.Pro tip – You can also let these proof in the fridge overnight, and thaw an hour before baking. Perfect for weekend or festive breakfast.
Proof and bake
About 10 minutes before baking, preheat the oven at 375°F / 190°C / Gas Mark 5. Brush each brioche with egg wash and sprinkle with sugar pearls. Bake for 20 to 25 minutes or until lightly golden brown on top.Pro tip – If the buns get too dark on the top – tent with a foil. Cool on the cooling rack. It is best to rest these for at least 15 mins before you serve.
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Baking can be a bit of trial and error, and it might take a few attempts to perfect your brioche bread. Pay attention to the details of the recipe and the techniques used, and don’t hesitate to make adjustments based on your observations. By paying attention to these factors and making adjustments, you should be able to achieve a balanced and tender brioche dough without excessive oiliness. Remember, brioche’s rich and buttery flavor can complement both sweet and savory ingredients, allowing you to get creative with your serving ideas. Feel free to experiment and tailor the recipes to suit your taste preferences. Thank you for sharing - Save for later
