Brioches à Tête
by Paul Hollywood on Nov 17, 2016
These Brioches à Tête are Paul's interpretation of the showstopper challenge in the Sweet Dough episode of Season 2 of The Great British Baking Show. It is explained in further detail by Paul in Season 2 Masterclass: Part 3.
- Servings
- 16 brioche têtes
- Prep time
- 480 minutes
- Total time
- 480 minutes
- Course
- Dessert
Tags
Ingredients
- 500g (1lb 2oz) strong white flour
- 50g (1¾oz) caster sugar
- 10g (⅓oz) fast-acting yeast
- 7g (¼oz) salt
- 140ml (5fl oz) full-fat milk
- 6 free-range eggs, one egg beaten for egg wash
- 250g (9oz) unsalted butter, softened
Instructions
-
Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes.
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Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.
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The dough should now be stiff and easily shaped. Cut the dough into 50g (1¾oz) pieces and divide 45g (1½oz) for the brioche bodies and 5g (¼oz) for the brioche heads.
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Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mold and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.
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Preheat the oven to 400F. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
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Transfer to a wire rack to cool.