Martha Stewart Brioche à Tête

Directions

• Dissolve the yeast: Place 5 tablespoons lukewarm milk and the 1/2 ounce fresh yeast in a small bowl. Stir until the yeast dissolves.
• Start the dough: Put 1 pound 2 ounces flour, 1 tablespoon coarse salt and 6 large eggs in the bowl of a stand mixer fitted with the dough hook. Add the yeast mixture and knead on low speed for about 5 minutes.
• Knead until smooth: Scrape down the sides of the bowl with a spatula. Then knead on medium speed for about 10 minutes, until the dough turns smooth and elastic.
• Add the butter: Mix 1 1/2 cups butter and 1/4 cup superfine sugar together in a large bowl. With the mixer on low, add a few small pieces to the dough, then work in the rest a little at a time.
• Mix until shiny: Once all the butter mixture is in, raise the speed and keep mixing for 6 to 8 minutes. The dough is ready when it looks shiny, pulls away from the bowl and feels elastic.
• First rise: Butter a large bowl, put the dough inside and cover it with plastic wrap. Let it stand in a warm place for about 2 hours, until doubled in volume.
• Deflate and chill: Lift the dough out of the bowl and drop it back in to deflate it, then repeat once or twice. Cover the bowl and refrigerate for at least 8 hours and up to overnight.
• Divide the dough: Butter two brioche molds that are 8 inches across the top and 3 1/2 inches across the bottom. Cut the dough in half, then cut one-quarter off each half, so you have two pieces of about 15 ounces and two of about 5 ounces.
• Shape the large balls: Roll the two large pieces into balls and set one in the bottom of each mold. Press two fingers into the center of each to make a deep indentation.
• Add the heads: Shape each small piece into a ball, then roll it at an angle into an elongated oval. Flour your middle and index fingers and press the narrow end into the indentation, so only the top part shows.
• Make the egg wash: Whisk 1 egg yolk with 1 tablespoon milk in a small bowl. Brush the dough with it and save the rest.
• Second rise: Spray two pieces of plastic wrap with nonstick cooking spray and cover the molds, sprayed side down. Let them stand in a warm place for 1 1/2 to 2 hours, until doubled in volume.
• Heat the oven and cut: Preheat the oven to 400°F for convection or 425°F for conventional. Brush each brioche very lightly with the reserved egg wash. Then use very sharp wet scissors to make five 1 1/4-inch deep angled cuts around each large piece of dough.
• Bake in two stages: Bake for about 15 minutes, until the brioche just begins to turn golden. Then lower the heat to 350°F for convection or 375°F for conventional. Bake 20 to 25 minutes more, until deep golden brown and 205°F on an instant-read thermometer.
• Cool and unmold: Let the brioche cool in the molds for 5 minutes. Then unmold onto a wire rack and cool completely.