After baking the brioche loaf, it was time to bake Brioche à Tête.
Once again, you will need brioche dough. Remember: you can prepare the dough the day before or even on the same day. Spare at least 4 hours to get the dough prepped and ready to use.
Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
For the Brioche à Tête, I used my flower-shaped silicone cupcake cups and cupcake pan. With its shape, I thought it was a cute substitute for a fluted brioche pan, though definitely smaller.
The book recommended shaping the dough into a ball, creating an indentation on top of the ball and putting the tête there. After searching online, I found a method that I liked better – shaping the dough into a ball, squeezing and stretching the top part, poking a hole in the center of the ball and inserting the rest of the dough through it.
After shaping all the dough, I allowed it to rest for 90 minutes. While waiting, I preheated my oven to 350°F. When the dough was ready for baking, I brushed the bread with egg wash and sprinkled the tops of the brioche with brown or white sugar.
After baking, here’s how my Brioche à Tête looked like.
Here are the Brioche à Tête ready for the eating!
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