Brioche à Tête

A stringy, airy crumb that tears under the fingers, exhaling the scent of fresh butter. The crust is thin, golden, and shiny.

• Prep time: 45 min
• Cook time: 25 min
• Difficulty: Hard
• Calories: 717
• Protein: 15 g
• Carbs: 72 g
• Fat: 40 g

Ingredients

• 333.3 g Wheat flour ( sifted )
• 4 piece Egg ( room temperature )
• 166.7 g Minimum butter sweet ( softened )
• 13.3 g Fresh baker's yeast ( crumbled )
• 40 g White sugar
• 6.7 g Gray sea salt

Instructions

1. Initial mixing and kneading

   Mix the flour, white sugar, sea salt, and crumbled fresh yeast. Add eggs one by one. Knead with a dough hook until the dough pulls away from the sides of the bowl and becomes elastic.

2. Incorporating the butter

   Add softened butter in small pieces. Continue kneading at medium speed. The dough should slap against the sides of the bowl. It is ready when smooth, shiny, and no longer sticks to fingers.

3. First rise

   Let the dough rise at room temperature for 1 hour, then degas by pressing down with your fist. Place in the fridge for 2 hours to firm up the butter and make shaping easier.

4. Shaping the head

   Divide the dough. Form a large smooth ball for the body and a smaller one for the head. Pierce the center of the large ball, insert the small head, and seal well. Place in a buttered mold.

5. Second rise and baking

   Let rise until doubled in size. Brush with beaten egg. Bake at 180°C. The crust should be uniformly golden and the brioche should sound hollow when tapped on the bottom.

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Chef's tips

• Butter must be incorporated bit by bit to avoid breaking the dough's structure.
• Chilling the dough is crucial: cold dough is much easier to shape.
• If the brioche browns too quickly, cover it with parchment paper halfway through baking.

Storage

Store in a dry cloth or paper bag for 2 days. Freezes very well once cooled.