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French · Bread
Brioche à Tête
A rich egg-and-butter yeast dough kneaded by hand, given two slow rises (the second in the refrigerator) and baked as a large fluted brioche with its classic topknot, glazed deep brown and feather-light inside.
- YieldServes 8 · one large brioche in a 1.5-litre mould, or 8 small ones
- Hands-on45 min
- Total9 h 12 min
- Difficulty
Ingredients
Yeast
- 7 gactive dry yeast
- 45 mlhot water, no hotter than 43 °C
- ¼ tspsalt
- ½ tbspgranulated sugar
Dough
- 255 gall-purpose flour
- ½ tbspgranulated sugar
- ¾ tspsalt
- 3large eggs
- 170 gunsalted butter, chilled
- 1 tspflour, for dusting
Mould and glaze
- 10 gunsalted butter and a little flour, for the mould, softened
- 1egg, beaten with 1 tsp water
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