Advertisement
Brioche à Tête
- Difficulty
Easy
- Ready in
7 hr
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.
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe