Brioches à tête

Brioche  is a pastry of French origin that is akin to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.
It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"
 It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing
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Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.
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"Brioche is eaten with dessert or tea, but also has numerous uses in cuisine.
 Individual brioches serve as containers for various chopped and sauced stuffings, savoury or sweet, as warm appetizers or intermediate courses."

I have been wating t make Brioche for a while but then I didn't had the brioche pan. And two years back I did buy a big brioche pan and I still didn't make them and few months back I bought these smaller brioche saying to myself this will give me a extra push to make them.
And then while watching The Great British Bake Off , I got inspired to make them

 

It is a recipe from Paul Hollywood and he is one of the Judges in the programme and I must admit I do have two bread books from him which I love. And I have tried a couple of recipes from him and it always work perfect.

These brioche are so soft and yummy though they are not sweet, so we ate them for breakfast spreading butter and marmalade.
I gave 3 to my FIL and he ate them with Pate which I think also goes very well.

I did half the recipe which is give below as I think there is no use in doing the full recipe if you don't have ppl to eat them at home.
And now a days it is just Hans and I and ofcourse I do take my bakes to my FIL when I bake something . Nut how much can 3 ppl eat :-)

The stickiest dough with all the butter :-)

 

Ingridients : Plus You will need 16 brioche moulds

500g/1lb 2oz strong white flour

50g/1¾oz caster sugar

10g/⅓oz fast-acting yeast

7g/¼oz salt

140ml/5fl oz full-fat milk

6 free-range eggs, one egg beaten for egg wash

250g/9oz unsalted butter, softened

 

Preparation method

1. Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing food mixer and mix, for about five minutes, to a smooth dough. If mixing by hand, this will take about eight minutes.
2. Add the butter to the dough and mix for a further five minutes in the mixer, or 10 minutes by hand. Put the dough into a bowl, cover and leave in the fridge overnight.
3. The dough should now be stiff and easily shaped. Cut the dough into 50g/1¾oz pieces and divide 45g/1½oz for the brioche bodies and 5g/¼oz for the brioche heads.
4. Using your hands, shape the dough pieces into balls. Put each large piece of dough into a brioche mould and push a smaller dough on top of each once. Leave the brioche in a warm place to rise for one hour.
5. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
6. Transfer to a wire rack to cool.