Brioches à Tête

These Brioches à Tête are Paul's interpretation of the showstopper challenge in the Sweet Dough episode of Season 2 of The Great British Baking Show. It is explained in further detail by Paul in Season 2 Masterclass: Part 3.

Prep time: 8 Hours

Cook time: 10-30 Minutes

Yield: 16 brioche têtes

Course:
Cuisine:

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, softened

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mold and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.
  5. Preheat the oven to 400F. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
  6. Transfer to a wire rack to cool.

Tips/Techniques

Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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