Brioche à Tête

Brioche à Tête
Photo by Karl Petzke and Amy Albert


  • 8 oz. (16 Tbs.) unsalted butter, well chilled
  • 1 large egg, beaten
  • 2 oz. (4 Tbs.) sugar
  • 18 oz. (4 cups) all-purpose flour
  • Pinch salt
  • 9 oz. (just a bit less than 5 large) eggs
  • 1-¼ oz. (3 Tbs.) milk, at room temperature
  • + 3 more ingredients
    • ¾ oz. compressed yeast
    • ½ oz. (1 Tbs.) salt
    • 1 tsp. water

In a mixing bowl, dissolve the yeast in the milk. Mix together the flour, sugar and salt in another bowl. Make a well in the dry ingredients. Pour the milk and yeast mixture into the well and start to mix with your hands. Mix until you have a smooth, well-combined dough that you can pick up and t...

View full recipe at Fine Cooking


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