By the second class I nearly squeal from excitement during the lecture as I learn we are making this that day. Brioche a tete. Yes! Here are the recipes from my baking and pastry class textbook and classroom small batch.
Oh and what does tête mean? It means head.
***all photos taken with my iPhone several years ago as my classmates and I bake.
Mastering the Art and Craft baking & pastry 2nd Edition
Yield: 11LB 10 3/4 OZ/5.29 KG
Large Batch, page 138-139
Brioche a tete
100%, 5lb/2.27 kg Bread Flour
1.7%, 1 1/3oz/38g
20%, 16fl oz/480mL
2%, 1 1/2oz/43g
as needed/as needed Egg wash (see page 892) see below
Combine the flour and the yeast. Add the eggs, milk, sugar and salt to the mixer and then add the flour and the yeast. Mix on low speed with the dough hook attachment for 4 minutes.
Gradually add the butter, with the mixer running on medium speed, scraping down the sides of the bowl as necessary. After the butter has been fully incorporated, mix until the dough begins to pull away from the bowl.
Line a sheet pan with parchment paper and grease the parchment. Place the dough on the prepared sheet pan. Cover tightly with plastic wrap and refrigerate overnight.
Remove the dough from the refrigerator and divide it into 4 pieces. Divide each by hand into 25 pieces (2oz/57g each). Reshape each piece into a round, lightly flouring the work surface as needed. Refrigerate until cool, 20 to 30 minutes.
Lightly oil brioche tins
Start the first piece of dough that you shaped and work sequentially. The remainder of the dough may need to be refrigerated during the shaking to keep it cool and workable. Roll each piece of dough into a ball. Lightly coat the side of your hand and rolling it back and forth on the worktable, making a depression in the dough to pinch but not detach one-quater of the ball; the larger piece of dough should be about 2 3/4 in/7cm long and the tete in em long.
Flour your fingertips lightly and gently press a hole all the way through the center of the larger portion of dough. Place the tete into the center of the larger piece of dough and push it through the hole. Place each brioche into a greased brioche tin, with the tete on top.
Brush the brioche lightly with egg wash, brushing away any excess that accumulated in the crevices. Proof, covered, until the dough springs back slowly to the touch but does bot collapse, 1 1/2 to 2 hours.
Gently brush the brioches again with egg wash. bake in a 375F/191C deck until a rich golden brown, 12 to 15 minutes. Cool for 10 minutes in the tins, then promptly remove and finish cooling on the racks.
Egg Wash (page, 892)
8fl oz/240mL Milk
Combine the eggs, milk and salt using a wire whip. (Whip is not a typo)
NOTES There are infinite variations possible from the basic egg wash to best suit different uses and tastes. For example, water or cream can be substituted for some or all the milk.
Egg yolks can be substituted for all or a portion of the whole eggs.
Sugar can be added.
Small Batch for loaves or tete muffins
Yeast Loaf form Class #2 Chef Eric’s Culinary Classroom
Brioche-Style Loaf Yields: 2 Large Loaves
6 oz Butter, melted
3 oz Milk, room temperature
1/2 oz Sugar
3/4 oz Yeast, fresh or dry
2 ea Egg
6 oz AP Flour
4 ea Eggs
1 1/4# Flour AP
Combine the milk and sugar in ta small pot. Warm on the stove until lukewarm to the touch. Do not let the milk get hot. Remove the pot from the heat, add the yeast. Set the pot aside for 10 minutes.
In a bowl, combine the 6oz flour, 2 eggs and salt. Mix with a wooden spoon until smooth. Slowly add the 4 eggs, melted butter and 1 pound of flour. Knead by hand until the dough is smooth, shiny and warm. Place the dough into a lightly oiled bowl and cover. Let rise until double in bulk, about 45 minutes to an hour.
Punch down the dough, knead it for a few minutes. Divide the dough into 2 equal pieces and let the dough rest for 20 minutes.
Shape into loaves or small molds and bake at 400 degrees until the bread is done, about 45 minutes for loves and 20 minutes for muffins.