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Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter. This particular type of brioche, known as brioche a tete, refers to the confection’s shape: a large sphere topped with a smaller one (the “head”); here’s how to shape them.
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1. Using the edge of a dough scraper, divide the brioche dough into two sections. Sarah Karnasiewicz
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2. Score divided halves of dough into six smaller sections. Sarah Karnasiewicz
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3. Using the scraper and score marks as a guide, divide the dough into 12 equal pieces. Sarah Karnasiewicz
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4. Dust your hands with flour and gently roll the dough into balls. Sarah Karnasiewicz
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5. To shape a brioche a tete, place your hand in a “karate chop” position over a dough round. Sarah Karnasiewicz
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6. Roll the side of your hand back and forth over the dough, taking care not to press all the way through, until it has formed a small and larger ball. Sarah Karnasiewicz
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7. Stop rolling when the dough resembles a bowling pin. Sarah Karnasiewicz
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8. Grasp the dough by the small ball, or “head”, and place it in a well-oiled brioche mold. Sarah Karnasiewicz
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9. Using your fingertips, indent the lower round and center the small ball on top. Sarah Karnasiewicz
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10. Repeat with remaining dough and molds. Sarah Karnasiewicz
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11. Place the molds on a sheet pan. Brush the top of each brioche with egg wash and bake until deep golden brown, 25–30 minutes. Sarah Karnasiewicz

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