Today, I tested for you the recipe for brioches à tête by Betty Bossi, the imaginary Swiss cook of the COOP. I wouldn’t be able to tell you if their catchphrase “even the French don’t do better” is true, however I can tell you that I didn’t miss them and that they were very good.
My daughter is crazy about head buns, and even though my heart swings more sugar buns, there is nothing better than a head bun cut in half and spread with butter and jam!
For the occasion, I was able to show off my mini-brioche molds lying at the bottom of a drawer in my new beautiful Schmidt kitchen.
Betty Bossi’s head buns recipe
- 400 g flour
- 20 gr crumbled fresh yeast
- 2 tbsp sugar
- 1 dl milk
- 1 tsp salt
- 150 g soft butter
- 2 eggs
- 1 egg yolk to brown
- In a large bowl, combine the flour, sugar and salt. To mix together.
- Dissolve the yeast in the milk. Pour over the flour.
- Add the diced butter and eggs.
- Knead until obtaining a smooth dough.
- Cover with a slightly damp cloth and let rise in a warm place without drafts until the dough doubles in size (about 1 hour).
- Shape balls to the size of your individual molds then make a small incision in the center with a knife and place a small ball on top. Leave to rise for 30 minutes.
- Preheat your oven to 200 ° C.
- Bake for about 35 minutes.
- Brown with a tablespoon of water mixed with an egg yolk.