Brioche à Tête #shorts #baking #cooking #food

By Bruno Albouze · 240 min

Ingredients

Instructions

1. Combine the flour, sugar, salt and instant yeast in a stand mixer bowl fitted with the hook. (If using fresh yeast, add it with the liquids.) Scrape down the sides now and then.
2. Add the eggs and milk, mix on medium speed for 20 minutes until the dough pulls away from the sides and is elastic. Meanwhile, work the cold butter until supple. Lower the speed and add the butter.
3. Mix on medium speed for 10 minutes, scraping the sides now and then. Then increase the speed and mix for 10 more minutes until the dough is elastic and stretchy.
4. Without adding flour, turn the dough onto the work surface, shape it into a round and place it in an oiled container. Cover and let it rise for 1 hour or until doubled.
5. Deflate the dough, again without flour, and shape it into a tight, flat log. Place it on a frozen baking tray lined with a silicone mat, wrap in plastic and freeze for 20 minutes.
6. Refrigerate the dough overnight.
7. Egg wash: mix the eggs with a pinch of salt.
8. Large brioche à tête: work in a cool place, refrigerating between steps if warm. Cut the dough into 3 equal portions, then cut one-third off each (100 g for the heads). Shape into tight balls, cover and rest about 15 minutes, refrigerating if the temperature exceeds 20°C/68°F.
9. For the bodies, make a hole with your elbow, gently stretch it out and let it rest. For the heads, shape each ball into an elongated drop, rest a few minutes, then make an incision to form legs. Insert each head into a body and push the legs underneath.
10. Loosely cover and let rise in a warm place at 25-30°C/77-86°F for about 2 hours, until doubled.
11. Brush with egg wash, then use scissors (dampened before each cut) to make 4 deep incisions around the head.
12. Preheat the fan oven to 160°C/325°F. Bake for about 35 minutes until golden brown. Cool 5 minutes, then remove from the mould and place upside down to cool completely.

Summarized from Bruno Albouze's video. Watch it for the details.

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