Nanterre Brioche

Method15 steps

1. 1

   Step 1: Start one day ahead. Use a mixer suitable for kneading enriched dough and its dough attachment; follow the appliance’s permitted dough-mixing settings. Keep the ingredients cold until needed. Before starting the mixer, cut the 210 g cold butter into small cubes and beat the three dough eggs (150 g without shells) in a separate bowl. Keep the butter and beaten eggs refrigerated until adding them; reserve the fourth egg for glazing.

   Uses 210 g cold butter, cubed · 3 dough eggs (150 g without shells)

2. 2

   Step 2: Put the 250 g flour and 28 g sugar in the mixer bowl.

   Uses 250 g all-purpose flour · 28 g sugar

3. 3

   Step 3: Add the 6 g salt on one side of the bowl and the 10 g crumbled fresh yeast on the other.

   Uses All the flour and sugar from step 2 · 6 g salt · 10 g crumbled fresh yeast

4. 4

   Step 4: Add the 15 g cold milk and start mixing on the lowest dough-mixing setting.

   Uses The prepared bowl from step 3 · 15 g cold milk, weighed

5. 5

   Step 5: Add two-thirds of the prepared beaten dough eggs while mixing. Knead at the low setting for about 2 minutes, until the dough starts pulling away from the bowl. Add the remaining third of the beaten eggs, then knead on an appropriate dough-mixing setting until the dough pulls away again. Keep the dough cool.

   Uses All the mixer-bowl mixture from step 4 · All three beaten dough eggs from step 1, added in two parts

6. 6

   Step 6: Gradually add all the cold butter cubes while continuing to knead, letting each addition incorporate into the same dough.

   Uses All the kneaded dough from step 5 · All 210 g cold butter cubes prepared in step 1

7. 7

   Step 7: Once all the butter has been incorporated, knead for about 7 minutes on a dough-mixing setting allowed by your appliance, until the dough is elastic and pulls away from the bowl. Keep it cool rather than letting it become hot during kneading.

   Uses All the butter-enriched dough from step 6

8. 8

   Step 8: Lightly flour a bowl, put in the dough and cover with plastic wrap touching its surface. Leave at room temperature for about 1 hour, until it has risen.

   First brioche rise · 60 minUses All the kneaded dough from step 7 · Flour to lightly dust the proofing bowl

9. 9

   Step 9: Turn the risen dough onto a clean, lightly floured surface. Flatten it with your palm to release the gas and gently reshape it.

   Uses All the risen dough from step 8 · Flour to lightly dust the work surface

10. 10

    Step 10: Wrap the dough and refrigerate for half a day or overnight. Keep it cold until shaping the next day.

    Uses All the degassed dough from step 9

11. 11

    Step 11: The next day, flatten the cold dough on a lightly floured surface to release the gas, then shape it into an oval. Divide into three equal pieces. Flatten each piece, fold its ends toward the centre and roll between your palms into a ball.

    Uses All the refrigerated dough from step 10 · Flour to lightly dust the shaping surface

12. 12

    Step 12: Line a loaf pan with baking paper and arrange the three dough balls side by side in one row. Cover and leave at room temperature for about 2 hours, until the dough is visibly puffed and the balls are swelling together.

    Second brioche rise · 120 minUses All three shaped balls from step 11

13. 13

    Step 13: Preheat the oven to 180°C. Beat the reserved fourth egg (1) with a few drops of water, then brush the top of the risen loaf with enough egg wash to cover it. Discard any unused egg wash.

    Uses The proofed loaf from step 12 · 1 remaining egg for glaze · A few drops water for glaze

14. 14

    Step 14: Bake at 180°C for about 45 minutes, until the brioche is well risen, golden and cooked through in the centre. Check at 45 minutes and continue if necessary.

    Check the baked brioche · 45 minUses The glazed loaf from step 13

15. 15

    Step 15: Let the brioche firm enough to remove from the pan, then cool on a rack before slicing. Cut into about 12 slices.

    Uses The baked loaf from step 14