Brioche à Tête Recipe | Wolf Gourmet
Adored around the world for its buttery, soft interior, this classic French bread can be prepared in traditional brioche molds or in a muffin pan.
Ingredients
- 2¼ teaspoons (7 grams) active dry yeast
- ¼ cup (60 milliliters) warm milk (100–105°F [38–40°C])
- ¼ cup (60 milliliters) warm water (100–105°F [38–40°C])
- ¼ cup (50 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
- 2¼ cups (281 grams) all-purpose flour
- ½ teaspoon (3 grams) salt
- 3 large eggs (150 grams), divided
- 8 tablespoons (112 grams) unsalted butter, softened
- 1 teaspoon (5 milliliters) water
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