Brioches à Tête - Paul Hollywood

By norsegal8

Ingredients

• 500 g (1lb 2oz) strong white flour
• 50 g (1 3/4oz) caster sugar
• 10 g (1/3oz) fast-acting yeast
• 7 g (1/4oz) salt
• 140 ml (5fl oz) full-fat milk
• 6 free-range eggs, one egg beaten for egg wash
• 250 g (9oz) unsalted butter, softened

Details

Servings 16
Preparation time 480mins
Cooking time 510mins
Adapted from pbs.org

Preparation

Step 1

Directions
Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes.
Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.
The dough should now be stiff and easily shaped. Cut the dough into 50g (1¾oz) pieces and divide 45g (1½oz) for the brioche bodies and 5g (¼oz) for the brioche heads.
Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mold and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.
Preheat the oven to 400F. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
Transfer to a wire rack to cool.