Yield: Yields sixteen 3-inch brioches à tête.
True brioche—the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb—is a rare and wonderful thing. But as special as it is, brioche isn’t difficult to make.
Make Ahead Tips
Brioches are best served barely warm. They reheat well, so any that are not eaten within a day or two can be reheated in a 325°F oven until the outside is crisp, about 7 minutes for small brioches or 15 minutes for large. They can also be sliced and toasted.
Pair with Baked Eggs with Chives and Cream for an utterly simple yet luxurious breakfast.
You can also use this recipe to make 2 full-size brioche loaves or 2 large brioches a à tête. For loaves: After dividing the dough into 16 balls, butter two 8-1/2×4-1/2-inch loaf pans. Arrange eight dough balls in two rows of four in each of the pans. For large brioches à tête: After dividing the dough into 16 balls, butter two 7-inch brioche à tête molds. Place one dough ball in the middle of one of the molds. Arrange six more balls around the side of the mold, resting on the first ball (they won’t touch the bottom of the mold). Place the last ball on top of the dough in the middle. Repeat to make one more 7-inch brioche à tête. To bake both variations: Proof and apply the egg wash as for the small brioches à tête. Bake for about 25 minutes or to an internal temperature of 190°F. Let cool on a rack for 25 to 30 minutes before unmolding.
Wrap cooled brioches well and store at room temperature for up to two days, or freeze for up to five weeks. Let them thaw, wrapped, at room temperature.
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Spectacular results! First time making brioche, 3rd time making bread I made this with my 9 year old last night and finished it this morning. We made the loaves. Hers turned out even better than mine. 😊 Simple, with patience, excellent instructions.
Wonderful recipe! I used this recipe to make 2 loaves. The brioche is perfect....sliced and buttered and I also plan on using it to make Apple Charlotte.
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