by Paul Hollywood

Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee.

Equipment and preparation: You will need 16 brioche moulds.



Good as a sweet bread or served with cheese or pâté. It can be used in place of plain bread when making bread and butter pudding. It’s also delicious pan-fried in butter and served with a fruit coulis and crème fraîche.