Brioches à tête

Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee.


  • 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
Brioches à tête

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