A brioche à tête, literally, brioche with a head, has a small topknot that sits on a larger base. These are traditionally baked in fluted molds that flare at the top.

Prepare the dough for:

Roll the dough on an unfloured work surface into a ball. Cover and let rest for 10 minutes. Butter ten 4-ounce fluted brioche molds, muffin cups, or ramekins (if using brioche molds or ramekins, place them on a baking sheet). Divide the dough evenly into 10 pieces and roll each piece into a ball. Using the edge of your hand (like a karate chop), partially divide each ball (without going all the way through) into 2 parts, one twice as big as the other—like a small snowman. Set each piece of dough into a mold with the larger (base) part on the bottom; push the top section down so that it is deeply nestled in the base. Brush over the dough:

Cover loosely with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

While the rolls rise, preheat the oven to 375°F.

Bake until deeply golden, about 20 minutes. Immediately turn out of the molds onto a wire rack to cool.