The French name: brioche à tête refers to its shape (“tête” means head). The classic brioche is baked in a traditional round, fluted mold with a small “head” on top. It’s often simply called Brioche Parisienne.
For best results please use European style butter, like Plugrá, Finlandia or Kerrygold.
Brioche à Tête (Brioche Parisienne)
- 400 g / 14.1 oz plain wheat flour (all-purpose flour)
- 20 g / 0.7 oz fresh baker’s yeast, crumbled
- 2 tablespoons sugar
- 100 ml / 3.4 fl oz whole milk, lukewarm
- 1 teaspoon salt
- 150 g / 5.3 oz butter, at room temperature
- 2 eggs
- 1 egg yolk, whisked
Place flour in a large mixing bowl and form a small mold in the middle. Crumble the yeast into it, add sugar and milk. Stir it slightly and sprinkle with a little bit of flour. Set aside until the yeast is activated and forms bubbles (this process takes about 10 – 15 minutes).
Add salt, butter, and eggs. Using a stand or hand mixer, fitted with kneading hooks, mix all ingredients until you have a soft and smooth dough. Cover the bowl with a clean kitchen towel and let it rest at room temperature for approx. 1h., until it has doubled its size.
- Grease a brioche mold (22–24cm Ø) with butter (you can substitute a brioche mold with a round cake baking pan). Preheat the oven to 175°C / 350°F.
Transfer the dough onto a flour-dusted workspace and briefly knead by hand. Pinch off about 1/4 of the dough and form it into a small ball. Form the remaining 3/4 of the dough into a ball and place it in the greased brioche mold, smooth side up. Press a small depression in the middle and place the small ball (tête) in it. Let it rise again for approx. 30 minutes, then brush with the whisked egg yolk.
Bake for about 45 minutes in the middle of the oven. Take out, cool slightly, remove from the mold and let it cool down completely on a cooling rack.