Brioche à Tête

I have been attempting brioche once again, and have this time made some classic brioche à tête which I sprinkled with nibbed sugar.

The dough itself is light, aerated and moist with a rich buttery flavour. I think I overproofed the buns by about 10 minutes or so as my kitchen was clearly far hotter than expected and my oven was occupied. I would also perhaps have baked them for another couple of minutes, but they are the closest to perfect brioche I have reached so I am very happy today!