The French name of this brioche à tête refers to the shape (tête means head). One of the most recognizable forms of brioche, it’s noted by a smaller dome (the head) atop the larger round loaf. It’s often simply called a Parisienne.
5. Beaumes-de-Venise Cake with Apricots
This cake is named after a French town in the Vaucluse, and the sweet, fortified wine produced there. The recipe traditionally calls for Beaumes-de-Venise wine, but we love the taste of a Côtes du Rhône varietal. Any inexpensive Muscat or Sauternes will do as well.
Though most commonly served during the Lenten season, particularly on Good Friday, this sweet yeast roll with its signature cross topping is perfect all year long. For a more spirited take on the traditional hot cross bun, we subbed in a punchy spiced Rum Glaze for the Golden Syrup. The aged rum and sweet almond marzipan center make this edition extra decadent.