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Loading...Parisian Brioche with Topknot (Brioche à Tête) is the iconic rich, golden bread of French bakeries, distinguished by its small head perched atop a fluted round base. Made with abundant butter and eggs, the dough is kneaded until silky, chilled overnight for deep flavor, and baked into a feather-light, tender crumb encased in a glossy crust.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings8
Yield1 large brioche (8 servings)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 20 gFat
- 12 gSaturated Fat
- 42 gCarbs
- 1.5 gFiber
- 8 gSugar
- 9 gProtein
- 280 mgSodium
- 110 mgPotassium
- 40 mgCalcium
- 2.5 mgIron
- 0 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the dough
- 3 1/2 cups (440 g) bread flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast
- 1 teaspoon (6 g) fine sea salt
- 4 large eggs, room temperature
- 1/4 cup (60 ml) whole milk, lukewarm
- 1 cup (226 g) unsalted butter, softened but cool, cubed
- 1 teaspoon pure vanilla extract
For finishing and the mold
- 1 large egg beaten with 1 tablespoon water (egg wash)
- 1 tablespoon unsalted butter, melted
- Softened butter and flour, for the brioche mold
Directions
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the eggs and warm milk and mix with the dough hook on low until a shaggy dough forms, about 2 minutes.
- Knead on medium speed for 5 minutes, then begin adding the butter a few cubes at a time, waiting until each batch is fully incorporated before adding more. Add the vanilla with the last portion of butter.
- Continue kneading for 10 to 12 minutes more, until the dough is smooth, elastic, and pulls cleanly from the bowl. It should feel cool and silky, not greasy.
- Shape into a ball, place in a lightly buttered bowl, cover, and refrigerate for at least 8 hours or overnight (up to 24 hours) to develop flavor.
- Butter and flour a 9-inch (23 cm) brioche mold. Turn the chilled dough onto a lightly floured surface and divide into two pieces: about two-thirds for the base and one-third for the topknot.
- Shape the larger piece into a smooth round, flatten slightly, and tuck the edges underneath to fit snugly into the mold, creating a small dimple in the center. Roll the smaller piece into a smooth ball, pinch one end to form a pointed top, and nestle it pointed-end-up into the dimple.
- Cover loosely with a damp kitchen towel and let rise in a warm spot for 2 to 2 1/2 hours, until the dough has nearly doubled and feels pillowy when pressed.
- Preheat the oven to 375°F (190°C). Gently brush the entire brioche with the egg wash, taking care not to let it pool in the creases of the mold.
- Bake for 25 to 30 minutes, until the top is deeply golden brown and the internal temperature reads 190°F (88°C) on an instant-read thermometer. Tent loosely with foil after 20 minutes if the top browns too quickly.
- Brush the warm brioche with the melted butter as soon as it comes out of the oven. Cool in the mold for 10 minutes, then unmold onto a rack to cool completely before slicing.
Cook’s Notes
- Use a kitchen scale for accuracy; the high butter content means precise flour-to-fat ratio is critical for the right texture.
- The dough should never feel warm during kneading—if it climbs above 77°F (25°C), chill it for 15 minutes before continuing, or the butter will melt and the crumb will turn dense.
- An overnight cold rise is essential for flavor and structure; rushing this step yields a bland, tight crumb.
- When shaping the topknot, keep the seam on the bottom and the point centered so it rises straight up like a chef's hat.
- Brioche is best the day it is baked but keeps well wrapped at room temperature for 2 days; slice and toast leftovers to refresh.
