Brioche - Plain (Brioche à tête )

This is the classic French Brioche with the knob (à tête) formed on top. It's rich with butter, eggs and sugar. This is the most classically recognized form of the brioche.

Ingredients Required: Brioche - Plain

1. Pâte Brioche 10 ounces

2. Milk 1 ounce

Process Instructions

1. Prepare Grease the brioche tins with a brush and a small amount of butter.

2. Divide Scale the pâte brioche into 4 pieces 2-1/2 ounce each and round them up into smooth balls on a floured surface. Allow them to rest for 5-8 minutes, cover to keep them from drying out.

3. Shape Still on the floured surface - using the side of your hand roll the dough ball so that you divide it into one small piece and one large, but leaving them barely connected. Pick up the brioche by the small head and press the large base into the greased cup. Press the small head partially down into the larger base by poking your finger in around the area where they are joined. Don't push it down in too far or they will proof together.

4. Brush Using a pastry brush dipped in milk - brush the tops of the brioche.

5. Proof Set in a warm place until the brioche has doubled in size.

6. Bake Bake in a hot oven 425°(F) until golden brown, reduce heat toward the end of the bake.

Additional Comments: Remove from tins as soon as possible to prevent moisture build-up inside the tin.

#brioche #pastry