Cost Breakdown

Critical Success Points

• • Knead the dough for 10 minutes folding to develop the gluten.
• • Incorporate the butter until it is fully integrated.
• • Observe the fermentation times (1 h at room temperature, 1 h in the fridge, then 1 h 30 of second rise).
• • Properly seal the pieces of the brioche à tête to prevent them from separating during baking.

Safety Warnings

• • Handle warm water carefully to avoid burns.
• • Use gloves or a cloth when handling the very hot dough after baking.
• • Do not leave the yeast in boiling water; it kills it.