Brioche Nanterre
There is something magical about the smell of freshly baked brioche filling the kitchen. Soft, buttery and just a little sweet, Brioche Nanterre is the kind of bread that feels like a little luxury with every bite. Baked in a loaf tin with a distinctive rounded top, this traditional French brioche is perfect for sharing and enjoying with a cup of coffee.
2 - 3 h
Easy
4-6
Recipe Ingredients
Ingredients for the Dough
- 1×7 grams sachet of dried yeast
- 1 teaspoon caster sugar
- 4 tablespoons milk, lukewarm
- 250 grams plain flour
- 30 grams caster sugar
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 125 grams unsalted butter, softened and cut into cubes
Ingredients for the Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Methods
1. Activate the Yeast
In a small mixing bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm milk. Let it stand until foamy, which would take about 5-10 minutes. This step ensures your yeast is alive and ready to leaven the dough. If it is not foamy, start with new yeast.
2. Make the Dough
In a large mixing bowl, combine 250 grams of plain flour, 30 grams of caster sugar, ½ teaspoon of salt, 2 eggs, and the activated yeast. Knead with the dough hook of the electric mixer for 5-7 minutes until a dough forms.
Gradually add softened butter, a few cubes at a time, while mixing at medium speed. Knead for 10-15 minutes until the dough becomes elastic and slightly sticky but pulls away from the bowl.
3. First Rise
Cover the bowl and let the dough rise at room temperature for 1.5 to 2 hours, or until it has doubled in size. Alternatively, you can refrigerate it overnight for better flavour and handling (see tips).
4. Shape the Dough
Transfer the dough to a lightly floured surface and divide it into 6-8 equal pieces. Form each piece into a smooth ball, then place them in two rows in a buttered loaf tin.
5. Second Rise
Cover the shaped dough and let it rise for another hour, until it is puffy and almost doubled in volume.
6. Preheat the Oven
Preheat the oven to 180°C (350°F) and adjust the rack to the middle position of the oven.
7. Bake
Once the oven is preheated, whisk 1 egg yolk with 1 tablespoon of milk. Brush the top of the brioche with the egg wash for a golden finish. Bake for 25–30 minutes, until deep golden brown.
8. Serve
Let the Brioche Nanterre cool before slicing. It can be enjoyed on its own due to its buttery and rich taste, or with your favourite spreads.
Tips for the Perfect Brioche Nanterre:
To ensure that your brioche turns out really well, here are a few tips for you:
Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.
Refrigerating Overnight: Cold overnight fermentation improves flavour and makes shaping easier. Instead of letting the dough rise at room temperature, cover the bowl with cling film and place it in the refrigerator overnight.
The next day, take the dough out of the fridge and let it come to room temperature. Then form small balls out of it and place them in the loaf tin.
Variations to Try
Here are some delicious variations you can try to put your own spin on the brioche:
Honey Brioche: Substitute 30 grams of caster sugar with 20 grams of honey for a richer sweetness.
Cinnamon Swirl Brioche: After dividing the dough into balls, roll each one lightly and sprinkle with a mixture of 2 tablespoons sugar + 1 teaspoon cinnamon before shaping.
Cardamom Brioche: For a warm, spicy flavour, add ½ teaspoon of ground cardamom.
Related Recipes
Looking for more simple yet delicious recipes to try? Check out the following recipes:
Conclusion
Whether enjoyed warm with a spread of jam, toasted with a drizzle of honey, or used as a base for French toast, Brioche Nanterre is a versatile treat that never disappoints. With its rich flavour and soft texture, this homemade brioche is worth the effort and brings a touch of French baking to your kitchen.
Other Recipes
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