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
- 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
- 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 mold 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 400F. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
- Transfer to a wire rack to cool.
Tips/TechniquesNote: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.