Brioche Têtes
A truly French bread. The immortal line uttered by Marie Antoinette, allegedly, ‘Let them eat cake’, should have read ‘Let them eat brioche’, as this was more likely a scenario. You need to start this the day before.
Equipment
- 10 paper muffin cases
Ingredients
- 375 g strong white flour
- 40 g caster sugar
- 15 g yeast
- 1 teaspoon salt
- 75 ml milk
- 3 medium eggs plus 1 egg, beaten, for eggwash
- 185 g butter softened
Instructions
- Put the flour, sugar, yeast, salt, milk and the 3 eggs in a food processor and process, using the blade, for about 5 minutes to a smooth dough.
- If mixing by hand this will take 8 minutes.
- Add the butter to the dough and mix for a further 5 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 75 g/3 oz pieces and cut a quarter off each piece.
- Using your hands, shape the quarters and the larger pieces into balls.
- Put each large piece of dough into a muffin case and push a smaller dough on top of each one.
- Leave the brioche in a warm place to rise for 1 hour.
- Preheat the oven to 200°C/400°F/gas mark 6.
- Brush the brioche with the eggwash and bake for 15 minutes until golden brown.
- Transfer to a wire rack to cool.
Nutritional Information
Calories: 145 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 15 g | Fiber: 0.2 g | Sugar: 0.4 g
