Brioche Nanterre

Discover the history of Brioche Nanterre.

1. Brioche dough

   • 335 gr. bread or strong flour
   • 200 gr. butter
   • 100 gr. whole milk
   • 60 gr. egg yolk (4)
   • 50 gr. egg (1)
   • 35 gr. white sugar
   • 20 gr. fresh yeast
   • 15 gr. brown sugar
   • 7 gr. salt

   • In a standmixer bowl, combine the flour, the egg, the egg yolks, the milk, the two types of sugar, the fresh yeast and the salt.
   • Right after, knead at medium speed for 10 mimutes until gluten is properly developed and the dough gets elastic.
   • Then, add in the chilled butter gradually in small chunks and knead another 10 minutes until the dough separates from the sides of the bowl and it turns shinny and uniform.
   • Leave at room temperature to proof for 1 hour.
   • Then, put it in the fridge for at least 1 hour, ideally overnigh.
   • Take the dough out of the fridge and divide it into 12 equal portions with the help of a scale.
   • With your hands, shape each portion into a ball and place it in a greased mould.
   • Let it proof until it triples in size. Time will depend on the conditions we leave our dough proo and it can take between 2 and 3 hours
   • The optimal proofing temperature for this kind of doughs is 27º C. If we do not own a proofing chamber, we can replicate one at home, placing a pan with boiling water into our oven, turned off.
   • When our dough has tripled in size, carefully brush the top with a mixture of beaten egg and heavy cream. If we want a deeper colour and shinnier finish, we can repeat this step after 30 minutes.
   • Preheat the oven and bake for 25 minutes at 150º C.
   • Wait 5 minutes before unmoulding our brioche and leave to at room temperature to cool down completely.
   • Optionally, brush our brioche with neutral glaze and top with pearl sugar. We could also dust some powder sugar, top with sesam seeds, poppy seeds… or just serve as is.
   • Keep at room temperature in a fresh and dry place covered with plastic wrap or in a plastic bag. It is recommendable to consume it in the following 24 hours after baking because it will get dry relatively fast, which harms its texture and flavour.
   • You can serve it with whatever you like, creamcheese, any fruit preserve, nutella, etc.

You might be interested ...

Check out these other recipes.

Cinnamon buns

Coca de San Juan

Galette Bressane