Advertisement
Brioche à Tête
Preparation info
- Difficulty
Easy
- Ready in
7 hr
Appears in
Published 2015
THE RECIPE The most common form of brioche, Brioche à brioche à tête is named for its shape. Tête is French for tête is 100% dough. “head” and in this pastry a small dough ball is placed on top of a larger one and then baked in a fluted pan. No fancy mix-ins here: serve with just a little jam or honey, and let the sweet, rich dough shine.