Brioche à Tête

Instructions

1. Combine the bread flour, sugar, instant yeast, and fine sea salt in the bowl of a stand mixer fitted with a dough hook; make sure salt and yeast do not touch directly.
2. In a separate bowl, whisk together the eggs, lukewarm milk, and the scraped seeds from the vanilla bean until well combined.
3. Add the wet ingredients to the dry ingredients and mix on low speed until the dough comes together, about 2-3 minutes.
4. Increase the speed to medium and continue kneading until the dough is smooth, elastic, and slightly sticky, about 8 minutes.
5. Gradually add the very soft unsalted butter in small pieces, kneading well after each addition until fully incorporated and the dough is shiny and elastic, about 8-10 minutes more.
6. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and chill in the refrigerator for 2 hours to make it easier to handle.
7. Turn the chilled dough out onto a lightly floured surface and divide into 12 equal pieces, about 75 g (2.6 oz) each.
8. Form each piece into a smooth round ball for the base. Then take a smaller piece (about 15 g / 0.5 oz) and roll it into a smaller ball for the topping (tête).
9. Place each larger ball into a greased brioche mold or muffin tin cup. Dip the smaller ball in flour and press into the center of the larger ball, forming the classic 'head' shape.
10. Beat the remaining egg with a splash of water to make an egg wash. Brush the exposed dough gently without disturbing the tête.
11. Cover the buns loosely with plastic wrap and proof in a warm, draft-free place until doubled in size, about 90 minutes.
12. Preheat the oven to 375°F (190°C) with a rack in the center.
13. Brush the buns again lightly with egg wash and bake until golden brown and cooked through, about 15-18 minutes. The internal temperature should reach 190°F (88°C).
14. Remove from oven and transfer the buns to a wire rack to cool at least 15 minutes before serving.