Brioches

The traditional brioche shape, called brioche à tête, is shown here. Brioches may also be baked as pan loaves in many sizes and shapes.

1. For a small brioche, roll the dough into a round piece (a).

2. Using the edge of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so both parts are round (b).

3. Place the dough in the tin, large end first. With the fingertips, press the small ball into the larger one (c).

4. For a large brioche, separate the two parts of the dough. Place the large ball in the tin and make a hole in the center. Form the smaller ball into a pear shape and fit it into the hole (d). The baked loaf has the traditional brioche shape (e).