Make the bread dough and let it rise the first time. The dough will rise about 1.2-2x it's original size, so it will take more time than regular bread dough.
After the dough has risen, divide it in half and lightly press out the gas. Form into round balls and let sit for 15 minutes.
Grease the brioche pan with fat.
1) Divide the bread dough into 4 sections.
2) Lightly press the gas out of each piece of dough and then form into round balls. Place 3 balls on the bottom and top with 1.
[Brioche à Tête]
1) Cut out 1/4 of bread dough.
2) Press the gas out of the two pieces of dough and form both into round balls. Place the big ball on the bottom and top with the smaller ball. Press the top ball into the larger ball of dough so that it doesn't fall off when baking.
It's said that the shape of the Brioche à Tête is of a sitting monk from the Middle Ages.
Lightly push out the gas and form the dough into a ball.
Let it rise a second time for about 30 minutes, until the dough rises 1.5x the original size. (You can use the oven's bread proofing function at 40℃. During the summer, leave at room temperature.)
Brush on the egg and bake for 13-15 minutes in a preheated 180℃ oven.
When you want to reheat them, lightly cover with plastic wrap and microwave 1 piece at 500 W for 20 seconds. They will be just as fluffy as when they are freshly baked.
My children like to tear open the brioche and pour on syrup or maple syrup.
Even though it's all the same dough, you can have fun enjoying different textures and shapes. The Mousseline type is the most fluffy and my favorite.
Story Behind this Recipe
I made this to use up the leftover egg yolk I had after baking a chiffon cake.
I use special spray-type oil that's made specifically for baking. The brioche pans are 4.8 cm diameter and 7.5 cm high.