Brioche Nanterre

Featured tools:

Stand mixer

Mix, knead, whisk

Travel cake pan

30 x 12 x 7 cm non-stick

1. Brioche dough

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

Discover the history of Brioche Nanterre.

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