BRIOCHE A TETE

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Brioche a Tete image

The confection Marie Antoinette allegedly referred to in the famous line "Let them eat cake," or "Qu'ils mangent de la brioche," was probably more similar to an enriched bread than to the light, flaky brioche rolls we enjoy today.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 large brioche

Number Of Ingredients 10

5 tablespoons lukewarm milk (100 to 115 degrees), plus 1 tablespoon milk
1/2 ounce fresh yeast
1 pound 2 ounces all-purpose flour, plus more for forming dough
1 tablespoon coarse salt
6 large eggs plus 1 large egg yolk
1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
1/4 cup superfine sugar
Nonstick cooking spray
1 tablespoon milk
Nonstick cooking spray

Steps:

  • Place lukewarm milk and yeast in a small bowl; stir to dissolve.
  • Place =flour, salt, and eggs in the bowl of an electric mixer fitted with dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
  • In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 8 minutes.
  • Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
  • Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
  • Butter two brioche molds that are 8 inches across the top and 3 1/2 inches across the bottom. Divide dough in half. Cut off one-quarter of each piece of dough; you should have two pieces that are about 15 ounces each, and two pieces that are about 5 ounces each.
  • Shape the large pieces into balls and place one piece in the bottom of each mold. Press two fingers into the center of each to make a deep indentation. Shape the small pieces of dough into a ball and roll each at an angle into an elongated oval. Lightly flour middle and index fingers on one hand and gently press the narrow ends of the ovals into the indentation in the large ball so that only the top parts are left visible.
  • In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both molds, cooking spray-side down and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
  • Preheat oven to 400 degrees on a convection oven or 425 degrees on a conventional oven.
  • Working from the outside inward, brush each brioche very lightly with reserved egg yolk mixture. Using a pair of very sharp wet scissors, make five 1 1/4-inch deep cuts around the large pieces of dough on an angle. Transfer molds to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees on a convection oven or 375 degrees on a conventional oven and continue baking until deep golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.
  • Remove from oven and let brioche cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely.

Ally wasfound
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I loved the chocolate filling in this brioche à tête. It was rich and decadent. The bread was a bit dry, but overall I enjoyed this recipe.


Zareef Khan
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This brioche à tête was delicious! The bread was light and fluffy, and the chocolate filling was rich and decadent. I would definitely recommend this recipe.


Emilia Blazevic (Days to play)
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I was disappointed with this brioche à tête recipe. The bread was dry and the chocolate filling was too sweet. I would not recommend this recipe.


Syful Islam
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This brioche à tête was a bit more work than I expected, but it was worth it. The bread was delicious and the chocolate filling was amazing. I will definitely be making this again.


Sheryar Khan
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I loved the way the chocolate filling oozed out of this brioche à tête when I bit into it. The bread was light and fluffy, and the chocolate filling was rich and decadent. I would definitely make this again.


Md somil Islam
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This brioche à tête was a bit of a disappointment. The bread was dry and the chocolate filling was too sweet. I would not recommend this recipe.


Tondalaya Rochell
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I was surprised at how easy this brioche à tête recipe was to follow. The bread turned out perfectly and the chocolate filling was amazing. I will definitely be making this again.


Wase Abu
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This brioche à tête was delicious! The bread was light and fluffy, and the chocolate filling was rich and decadent. I would definitely recommend this recipe.


Parash Mahar
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I loved the chocolate filling in this brioche à tête. It was rich and decadent. The bread was a bit dry, but overall I enjoyed this recipe.


jeanette-simone ross
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This brioche à tête was a bit too sweet for my taste. I would recommend using less sugar in the filling.


ra kona
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I made this brioche à tête for my husband's birthday and he loved it! He said it was the best brioche he had ever eaten. I will definitely be making this again.


Amanda Joiner
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I was disappointed with this brioche à tête recipe. The bread was dry and the chocolate filling was too sweet. I would not recommend this recipe.


Kelvin Tobiah
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This brioche à tête was a bit more work than I expected, but it was worth it. The bread was delicious and the chocolate filling was amazing. I will definitely be making this again.


hina nauman
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I've tried many brioche à tête recipes, but this one is by far the best. The bread is light and fluffy, and the chocolate filling is rich and decadent. I highly recommend this recipe.


Chidinma Roseline
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This is my new favorite brioche recipe. It's so easy to make and it always turns out perfect. I love the way the chocolate filling melts in your mouth.


BIYINZIKA PAUL
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I made this brioche à tête for a party and it was a huge success. Everyone loved it! I especially liked the way the chocolate filling oozed out when you bit into it.


Naeem king 50
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I love the combination of sweet and savory in this dish. The brioche is light and fluffy, while the chocolate filling is rich and decadent. It's the perfect treat for any occasion.


jeremia mogapi
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I was a bit intimidated by this recipe at first, but it was actually easier than I thought. The instructions were clear and easy to follow, and the bread turned out perfectly.


Alee Alee
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This brioche à tête recipe was a hit with my family! The bread turned out perfectly golden and fluffy, and the chocolate filling was rich and decadent. I will definitely be making this again.