Brioche Basics

Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter. This particular type of brioche, known as brioche a tete, refers to the confection's shape: a large sphere topped with a smaller one (the "head"); here's how to shape them.
Get the recipe »

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_3.jpg — 2. Score divided halves of dough into six smaller sections.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_5.jpg — 3. Using the scraper and score marks as a guide, divide the dough into 12 equal pieces.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_6.jpg — 4. Dust your hands with flour and gently roll the dough into balls.

httpswww.saveur.comsitessaveur.comfilesimport2014images2008-02628-Brioche_Basics_7.jpg — 5. To shape a brioche a tete, place your hand in a "karate chop" position over a dough round.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_8.jpg — 6. Roll the side of your hand back and forth over the dough, taking care not to press all the way through, until it has formed a small and larger ball.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_9.jpg — 7. Stop rolling when the dough resembles a bowling pin.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_10.jpg — 8. Grasp the dough by the small ball, or "head", and place it in a well-oiled brioche mold.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_11.jpg — 9. Using your fingertips, indent the lower round and center the small ball on top.

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-02628-Brioche_Basics_13.jpg — 10. Repeat with remaining dough and molds.

httpswww.saveur.comsitessaveur.comfilesimport2014images2008-02628-Brioche_Basics_14.jpg — 11. Place the molds on a sheet pan. Brush the top of each brioche with egg wash and bake until deep golden brown, 25–30 minutes.

Techniques

Brioche Basics

Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter. This particular type of brioche, known as brioche a tete, refers to the confection's shape: a large sphere topped with a smaller one (the "head"); here's how to shape them.
Get the recipe »