Mini Brioche à Tête

Mini Brioche à Tête on wire rack baking recipe
Photography by Stephen DeVries

For individually-sized brioche loaves, opt for the Mini Brioche à Tête. They’re perfect for breakfast. We like to pluck the têtes off and scoop spoons of frozen granita, seasonal jam, or hazelnut spread, such as Nutella, in the remaining brioche. Find more ways to make Brioche, here

Mini Brioche à Tête
Makes 12 (3-inch diameter at the top)
  1. Spray 12 (3-inch) brioche à tête molds with baking spray with flour.
  2. If using a scale, portion Basic Brioche Dqough into 12 (60-gram) balls and 12 (20-gram) balls. Alternatively, divide dough into 12 equal pieces. Pinch off about ⅓ of each dough ball, and set aside.
  3. Roll each piece of dough (large and small) into a ball. Place large balls into prepared molds and small balls onto a baking sheet lined with parchment paper. Cover and let rise in a warm, draft-free place (75°F) until dough is puffed, 30 to 40 minutes.
  4. Preheat oven to 400°F.
  5. Using your thumbs, make a deep indentation in the center of each large ball. Place smaller balls into the wells, and brush with egg wash. Bake for 10 minutes. Reduce oven temperature to 350°F, and continue baking until golden brown and a thermometer inserted in center registers 190°F, about 12 minutes more.
When making brioche, the quality of the butter matters. This is the time to splurge on a good, high-fat butter, such as Kerrygold or Cabot.


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