Brioche is made from a light yeast dough enriched with butter and eggs, which gives the bread a cakelike texture. Brioche dough can be shaped into a loaf, ring, plait or small buns, but the most classic is brioche à tête, with its distinctive small knot of dough on the top, resembling the ‘head’. Bakerioche is so buttery that you can serve it for breakfast with nothing more fancy than a little good-quality jam or curd. If you have one, use a fluted brioche tin; if not, an ordinary loaf tin will be fine.
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