Brioche a Tete from Panettone Dough

  • Serves: Makes 12 to 16 petits brioches a tete
  • Baking Temp (degrees F): 350
  • Views: 8339
  • Comments: 0

Food styling and photos by Orange Piggy © Sarah Phillips

Brioche is an elegant yeasted dough, a cross between bread and pastry. It is rich with butter and eggs and just a little sweet. It can be leavened with a quicker sponge starter or with sourdough starter, such as this recipe. In France, Brioche is baked in several forms, the Parrisienne, or tete, and the Nanterre, or loaf. The classic top-knotted shape, Brioche à tête is the most popular presentation.

Other Recipes

Add Your Comment