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Brioche à tête
Servings:Servings: 12 - Makes 12 Brioche à tête
Calories per serving:213
Ready in:3 hours 15 minutes
Prep. time:3 hours
Cook time:15 minutes
Recipe author:Chef
First published:8th March 2013

Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing.



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Egg wash

  • 1 medium egg, beaten

Mise en place

  • Preheat your oven to 200° C (400° F - gas 6).


  1. Add the ingredients to your breadmaker in the above order.
  2. Set to your breadmaker to Basic Dough (no bake) setting.
  3. Use menu 16 Basic dough (2 hours 20 minutes) on Panasonic SD-ZB2502 automatic breadmaker
  4. Place the dough in a greased bowl, cover and leave to rest in a refrigerator for 30 minutes.
  5. Dust a worktop with flour and divide the dough into 12 equal portions.
  6. From each portion make two balls, one large, one small.Place each large ball into a greased brioche or muffin cup, dimple the top with a floured thumb and place the small ball into the indent.
  7. Cover and leave to rise in a warm place (30° C) for 30 minutes.
  8. Brush with a beaten egg.
  9. Bake for 10 to 15 minutes until golden brown.

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