Brioche recipes
A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould.
by Paul Hollywood
Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee.
Equipment and preparation: You will need 16 brioche moulds.
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Preparation
Good as a sweet bread or served with cheese or pâté. It can be used in place of plain bread when making bread and butter pudding. It’s also delicious pan-fried in butter and served with a fruit coulis and crème fraîche.
