Brioche à Tête

Brioche à Tête on white surface torn into baking recipe

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. Find more ways to make Brioche, here

Brioche à Tête
Makes 1 (8-inch ) round loaf
  1. Spray a large brioche à tête mold with baking spray with flour.
  2. If using a scale, portion Basic Brioche Dough into 6 (160- to 165-gram) balls. Alternatively, divide dough into 6 equal balls. Arrange balls in prepared pan. Cover and let rise in a warm, draft-free place (75°F) until dough is puffed, 1 to 1½ hours.
  3. Preheat oven to 400°F.
  4. Brush risen loaf with egg wash, and bake for 15 minutes. Reduce oven temperature to 350°F, and continue baking until golden brown and a thermometer inserted in center registers 190°F, 35 to 40 minutes more.
To get the right shape, you’ll need a specific brioche à tête pan, a fluted loaf pan that’s easily found at shops such as Food52, Sur La Table, Williams-Sonoma, and World Market.


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