Active Time:

45 mins

Chill Time:

8 hrs

Total Time:

10 hrs 45 mins

Yield:

8 servings

These wonderful little breakfast buns from Los Angeles chef Evan Funke, inspired by those served at Caffè Europa in Catania, Sicily, are super tender and rich. Scented with citrus and vanilla, the dough comes together easily with a stand mixer. The little knob of dough added to the bun when forming is the “tête,” or head.

Frequently asked questions

What’s the difference between a vanilla bean pod and vanilla bean paste?

A vanilla pod (often called a vanilla bean) is a 6- to 12-inch pod that contains thousands of tiny seeds. Both the pod and the seeds contain vanilla flavor. To extract the seeds, flatten the pod on a cutting board and split it down the middle, then scrape out the seeds. Don’t throw away the pods — they have many excellent uses. Vanilla paste, which is vanilla seeds in a gel suspension, is a good alternative if you don’t have whole vanilla at home. We recommend Heilala Vanilla vanilla bean pods and pastes.

How should I serve Brioche à Tête?

Chef Evan Funke serves these breakfast buns with granita, alongside his Granita di Mandorla con Panna Sotto e Sopra, but they are plenty delicious all on their own or with a cup of coffee.

Note from the Food & Wine Test Kitchen

Chilling overnight helps firm up the dough and makes shaping easy.

Cook Mode (Keep screen awake)

Ingredients

Dough

1/2 cup whole milk, warmed to the touch (100°F to 110°F)
2 teaspoons active dry yeast
6 tablespoons plus 1 teaspoon granulated sugar, divided
3 1/2 cups bread flour (about 14.8 ounces or 420 grams), plus more for work surface
2 large eggs
4 large egg yolks
1 tablespoon honey
1 1/2 teaspoons vanilla bean paste or 1/2 vanilla bean pod, seeds scraped
1 teaspoon grated lemon zest
3/4 teaspoon grated orange zest
1 1/2 teaspoons fine sea salt
3/4 cup unsalted butter (6 ounces), softened

Egg wash

1 large egg
2 tablespoons heavy cream
1/8 teaspoon kosher salt
1/8 teaspoon granulated sugar

Directions

Make the dough

Stir together warm milk, yeast, and 1 teaspoon sugar in a small bowl. Let stand until foamy, about 5 minutes.
Combine flour, eggs, egg yolks, honey, vanilla bean paste, lemon zest, orange zest, yeast mixture, and remaining 6 tablespoons sugar in the bowl of a stand mixer fitted with the dough hook attachment. Beat on medium speed until a soft dough forms, about 8 minutes, stopping to scrape the bowl and hook several times. Cover the bowl, and allow the mixed dough to relax at room temperature for 20 to 30 minutes.
Add salt to rested dough, and beat on low speed until combined, about 30 seconds. Add butter in 3 to 4 additions, mixing well on medium speed until fully incorporated after each addition. Turn the mixer up to medium-high speed, and beat until a shiny, smooth, strong, elastic dough forms, 4 to 5 minutes. (Dough will be sticky.) Transfer to a buttered or oiled container, cover, and refrigerate 8 hours or overnight.
Line 2 rimmed baking sheets with parchment paper; set aside. Transfer dough to a lightly floured work surface. Punch down dough, and divide into 8 (4.3-ounce or 120-gram) portions. Pinch a small piece (about 0.5 ounce or 15 grams) off of each dough portion. Shape the larger piece into a smooth ball with the palm of your hand. Transfer to prepared baking sheets, spacing them at least 3 inches apart. Roll the smaller piece of dough into a small ball. Press a deep indentation in the middle of each large ball with 2 fingers, and nestle 1 small dough ball into each hole. Cover baking sheet with plastic wrap or a clean kitchen towel, and allow buns to rise at room temperature until puffed and almost doubled in size, 1 hour to 1 hour and 30 minutes. In the last 20 minutes of rising, preheat oven to 350°F with racks in upper and lower thirds of the oven.

Make the egg wash

Whisk egg, cream, salt, and sugar together in a small bowl until well combined. Using a fine-bristled pastry brush, brush the buns lightly all over with egg wash.
Bake buns in preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190°F, 18 to 20 minutes, rotating baking sheets between top and bottom racks halfway through baking time. Let cool on a wire rack about 20 minutes before serving.