These brioches are only slightly sweet. They are traditionally eaten for breakfast but they could also be served toasted as a starter with foie gras and a nice salade gourmande.
- Yield: 12
- Preparation Time: 40 Minutes
- 600 g brioche mix
- 1 beaten egg, to glaze
How to Make It
- Make the brioche dough, prove it for 2–3 hours at room temperature and rest it for 1½ hours in the fridge. Or prove and rest it overnight in the fridge.
- Line the brioche moulds with butter and flour. Turn them over and knock them against the work surface to remove the excess flour.
- Remove the brioche dough from the fridge, turn it over on a lightly floured work surface using a scraper, and press the fermentation gas out using the palms of your hands without working the dough.
- Cut the dough into 12 individual pieces of 50 g. Roll them into balls using the work surface and the palms of your hands. Place them in the fridge for 15 minutes.
- Stretch out each ball on a work surface using your hand at a 45 degree angle. The smaller side will be used to form the head of the brioche. Then shape the brioche using the side of your hand like a saw, and divide each ball into 2 smaller balls of different sizes connected by a piece of dough in between: the smallest quarter of the dough will be used for the head of the brioche, and the remaining three-quarters will form the body.
- Put the brioches in their moulds, holding them by their smallest end. Centre the head and push it into the largest part of the brioche using your index fingers.
- Prove the brioches in a warm place until they double in size (approx 1–2 hours) and brush them with beaten egg.
- Bake the brioches until golden brown and cool on a wire rack.