Brioche à Tête

Using a food processor fitted with the steel blade, measure the flour into the bowl and add the yeast, sugar and salt. Using a series of pulses, mix the ingredients together. Drop in the eggs and process until mixed, about 5 seconds.

Start the processor and pour the melted butter through the feed tube in a steady stream. Stop processing after 20 seconds. The dough will be very sticky, like batter.

With a spatula, scrape the dough into a buttered mixing bowl. Cover tightly with plastic wrap and put aside at room temperature until the dough has almost tripled, about 3 hours. Punch down the sticky dough in the bowl with floured hands.

Cover tightly again with plastic wrap and place in the refrigerator overnight to chill and make firm before using.

Remove the dough from the refrigerator and divide in half. Return half the dough to the refrigerator. Slowly work the dough into an 1-inch roll, 1 1/2-inches in diameter. Use a ruler and press a mark at 1-inch intervals. With a knife or scraper, cut the 1-inch pieces from the roll. Each will weigh about 2 ounces.

Roll each piece into a ball under your palm. Each will be about the size of a large egg.

Gently rest the side of your palm on one of the balls, not midway, but at the edge so that about a quarter of the dough is on one side of your palm and three-quarters on the other side. Press down and roll the dough back and forth about 3 times until there is a small neck (about 3/4-inch) connecting the 2 pieces. Lift the dough by the small end and lower it into the bottom of the fluted tin. With your fingers still grasping the small piece, force the smaller piece of dough into the larger one, with your fingerCook's Notes pushing to the bottom of the tin. The top of the small piece should now be about even with the top of the larger piece of dough forced up the sides. If the dough becomes sticky, place the balls in the refrigerator to chill.

Gently rest the side of your palm on one of the balls, not midway, but at the edge so that about a quarter of the dough is on one side of your palm and three-quarters on the other side. Press down and roll the dough back and forth about 3 times until there is a small neck (about 3/4-inch) connecting the 2 pieces. Lift the dough by the small end and lower it into the bottom of the fluted tin. With your fingers still grasping the small piece, force the smaller piece of dough into the larger one, with your finger pushing to the bottom of the tin. The top of the small piece should now be about even with the top of the larger piece of dough forced up the sides. If the dough becomes sticky, place the balls in the refrigerator to chill.

Carefully brush each brioche with the egg-milk wash. This will keep the dough moist during the rise as well as give it its golden color when baked. Do not cover the brioches as they rise at room temperature, 1 1/2 hours.

When the topknot has risen and the finger marks on the body have disappeared, brush again with the egg-milk wash. The brioches are now ready to be baked.

Preheat the oven to 450°F 20 minutes before baking. Also preheat the baking sheet on which the brioche tins will be placed in the oven.

Fill the hot baking sheet with the tins and place in the oven. The brioches will be done when the topknots are well raised and they are a rich deep brown in color, about 20 minutes. Serve warm from the oven.