Reviews (1)
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
5
3 star values:
12
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: 5.0 stars
05/11/2020
Worked out perfectly! I used all of the dough made in a larger bundt pan, and baked for 40 min until it reached the internal temperature. Great taste and texture!
Martha Stewart Member
Rating: Unrated
06/03/2017
I wonder why Martha would use French high fat butter on the show but not mention this important ingredient in the ingredients list? Are we not worth it?
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 large brioche
brioche-a-tete-mblb2003.jpg
Ingredients
Ingredient Checklist
5 tablespoons lukewarm milk (100 to 115 degrees), plus 1 tablespoon milk
1/2 ounce fresh yeast
1 pound 2 ounces all-purpose flour, plus more for forming dough
1 tablespoon coarse salt
6 large eggs plus 1 large egg yolk
1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
1/4 cup superfine sugar
Nonstick cooking spray
1 tablespoon milk
Nonstick cooking spray
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 large brioche
brioche-a-tete-mblb2003.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 large brioche
Recipe Summary
Yield: Makes 2 large brioche
Yield: Makes 2 large brioche
Makes 2 large brioche
brioche-a-tete-mblb2003.jpg
brioche-a-tete-mblb2003.jpg
Ingredients
Ingredients
- 5 tablespoons lukewarm milk (100 to 115 degrees), plus 1 tablespoon milk
- 1/2 ounce fresh yeast
- 1 pound 2 ounces all-purpose flour, plus more for forming dough
- 1 tablespoon coarse salt
- 6 large eggs plus 1 large egg yolk
- 1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
- 1/4 cup superfine sugar
- Nonstick cooking spray
- 1 tablespoon milk
- Nonstick cooking spray
Directions
Place lukewarm milk and yeast in a small bowl; stir to dissolve.
Place =flour, salt, and eggs in the bowl of an electric mixer fitted with dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 8 minutes.
Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
Butter two brioche molds that are 8 inches across the top and 3 1/2 inches across the bottom. Divide dough in half. Cut off one-quarter of each piece of dough; you should have two pieces that are about 15 ounces each, and two pieces that are about 5 ounces each.
Shape the large pieces into balls and place one piece in the bottom of each mold. Press two fingers into the center of each to make a deep indentation. Shape the small pieces of dough into a ball and roll each at an angle into an elongated oval. Lightly flour middle and index fingers on one hand and gently press the narrow ends of the ovals into the indentation in the large ball so that only the top parts are left visible.
In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both molds, cooking spray-side down and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
Preheat oven to 400 degrees on a convection oven or 425 degrees on a conventional oven.
Working from the outside inward, brush each brioche very lightly with reserved egg yolk mixture. Using a pair of very sharp wet scissors, make five 1 1/4-inch deep cuts around the large pieces of dough on an angle. Transfer molds to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees on a convection oven or 375 degrees on a conventional oven and continue baking until deep golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.
Remove from oven and let brioche cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely.
Reviews (1)
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
5
3 star values:
12
2 star values:
5
1 star values:
2
Martha Stewart Member
Rating: 5.0 stars
05/11/2020
Worked out perfectly! I used all of the dough made in a larger bundt pan, and baked for 40 min until it reached the internal temperature. Great taste and texture!
Martha Stewart Member
Rating: Unrated
06/03/2017
I wonder why Martha would use French high fat butter on the show but not mention this important ingredient in the ingredients list? Are we not worth it?
Reviews (1)
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
5
3 star values:
12
2 star values:
5
1 star values:
2
Add Rating & Review
33 Ratings
5 star values:
9
4 star values:
5
3 star values:
12
2 star values:
5
1 star values:
2
33 Ratings
5 star values:
9
4 star values:
5
3 star values:
12
2 star values:
5
1 star values:
2
33 Ratings
5 star values:
9
4 star values:
5
3 star values:
12
2 star values:
5
1 star values:
2
- 5 star values:
- 9
- 4 star values:
- 5
- 3 star values:
- 12
- 2 star values:
- 5
- 1 star values:
- 2
Martha Stewart Member
Rating: 5.0 stars
05/11/2020
Worked out perfectly! I used all of the dough made in a larger bundt pan, and baked for 40 min until it reached the internal temperature. Great taste and texture!
Martha Stewart Member
Rating: Unrated
06/03/2017
I wonder why Martha would use French high fat butter on the show but not mention this important ingredient in the ingredients list? Are we not worth it?
Martha Stewart Member
Rating: 5.0 stars
05/11/2020
Worked out perfectly! I used all of the dough made in a larger bundt pan, and baked for 40 min until it reached the internal temperature. Great taste and texture!
Rating: 5.0 stars
Rating: Unrated
06/03/2017
I wonder why Martha would use French high fat butter on the show but not mention this important ingredient in the ingredients list? Are we not worth it?
Rating: Unrated
All Reviews for Brioche a Tete
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brioche a Tete
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
