Basic brioche a tete

Basic brioche à tête


This Brioche is made with plenty of eggs and butter. It is characterized by its moistness and melt-in-your-mouth texture, just like candy.


  • Strong flour 200g
  • Sugar 25g
  • Salt 3.6g
  • Instant dry yeast 3g
  • Whole egg 32g
  • Egg yolk 18g
  • Water 38g
  • Milk 50g
  • Unsalted butter 45g
  • Whole egg for brushing 2 teaspoons
  • Water 1 teaspoon


  1. Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on. After 10 minutes, add the butter and knead for another 10 minutes.
  2. After kneading, lightly spray the bowl with oil, add the kneaded dough, cover with a shower cap, and let the dough rise for the first time at around 30℃ until it doubles in size by 2 to 2.5 times.
  3. First, divide the dough after primary fermentation into 10 equal parts.
  4. Next, divide one of the pieces into 10 pieces, with the head being 9g and the rest being the main body, and round them up neatly.
  5. Since there are many divisions, it takes time, so by the time you return to step 1 after completing steps 1 to 10, the dough will be well rested. I don’t intentionally take bench time.
  6. First, roll the small part of the dough from Step 3 with your index finger to make it look like a head and neck.
  7. Gently re-roll the main body, press it down a little with your hand to flatten it, and then poke a hole in the center with your finger.
  8. Insert the thin end of the small fabric head into the hole in the main body, and use your hands to gently press the head and main body together to secure them.
  9. Apply oil spray or shortening to a brioche mold and place the shaped dough into it. The formed dough is subjected to secondary fermentation in an oven or fermenter set at 35°C until it becomes larger in size.
  10. Use a brush to lightly coat the fermented bread dough with egg for glazing.
  11. Bake in an oven preheated to 210℃ for about 10 minutes and it’s ready.*Please adjust the temperature and time according to your oven.