Brioche A Tete

I've been meaning to make these little buttery buns for a while. I was intrigued by the little heads that rest on the top of the bread. My first attempt wasn't perfect as I made the heads way too big. This caused them to rise and fall over much like Dr. Seuss hats. My second attempt I made the buns half the size and rolled tiny heads for the top. Though they kind of look like boobs, I thought these were much more successful. I couldn't get the hang of the technique of rolling the dough even though I saw quite a few videos on how to do it. The proper way you use your hand like a saw and roll the head till it's just hanging by a thread. The long skinny side goes into the mold and you press down into the center making a space for the ball to go in the middle. For mine, I just made two separate balls.

Brioche A Tete

Inspired by Baking at Home with the Culinary Institute of America

2 1/2 cups whole wheat flour

2 1/2 cups all purpose flour

2 1/2 tsp. active dry yeast

4 large eggs plus one extra for egg wash

1/2 cup whole milk, warm

1/4 cup sugar

2 tsp. salt

12 oz. unsalted butter, room temperature



1. In a small bowl combine warm milk and yeast. Let rest 10 minutes or until foamy.

2. In stand mixer with paddle attachment, cream butter and sugar together. Add eggs, salt and yeast mixture. Mix well.

3. Switch stand mixer to dough hook. Mix in flours on low speed. Continue kneading at medium speed until dough is elastic, about 15 minutes.

4. Wrap dough in plastic and refrigerate for 8 hours.

5. Spray brioche tins or mini muffin pans with cooking spray. Preheat oven to 375 degrees F.

6. Cut dough into 48 pieces. For each piece roll a big ball and a small ball. Press a deep hole in the big ball with your finger. Make the small ball into a bowling pin shape. Place the thin end in the hole with the ball resting on the top of the dough ring.

7. Cover with plastic and let rise for 90 minutes.

8. Egg wash. Bake for about 10- 15 minutes until golden brown on top.  Cool slightly on wire rack. Best served warm.