Brioches à Tête
This recipe for homemade brioche buns is a labor of love, resulting in rich and buttery pastries that are perfect for breakfast or as a treat any time of day. With a soft and fluffy texture, these brioche buns are best enjoyed warm out of the oven, with a golden-brown crust that will have you reaching for seconds.
— Constant Cookbook
Ingredients
- 500g/1lb 2oz strong white flour
- 50g/1¾oz caster sugar
- 10g/⅓oz fast-acting yeast
- 7g/¼oz salt
- 140ml/5fl oz full-fat milk
- 6 free-range eggs, one egg beaten for egg wash
- 250g/9oz unsalted butter
Instructions
- Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes.
- Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.
- The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads.
- Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.
- Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
- Transfer to a wire rack to cool.
Cook Time
30M
Yield
Makes 16 brioche têtes
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