Brioche Nanterre

Nothing is more delicious than a good fluffy Brioche for our afternoon coffee. They taste so good when they come out of the oven and the house is filled with their aroma. And yesterday I prepared a Brioche called a Brioche Nanterre.

Brioche Nanterre is a traditional French brioche named after the Nanterre region in France. It is a variation of the classic brioche, characterized by its specific shape and method of preparation. The distinguishing feature of Brioche Nanterre is its elongated, rectangular shape, as opposed to the more common round or braided shapes of other brioche variations.

Ingredients:

• 450g flour
• 100g sugar
• 180g butter
• 20g fresh yeast
• 4 large eggs
• Pinch of salt

Method:

-Place the flour into the bowl of a stand mixer.

-Crumble the yeast over the flour.

-Add salt on one side of the flour and sprinkle sugar on top of the fresh yeast.

-Crack the eggs, adding them one at a time into the bowl.

-Start mixing on low speed using the hook attachment of the stand mixer.

-Gradually increase the speed to medium as the ingredients combine.

-Add the cold butter cut in cubes to the mixture.

-Continue mixing on high speed until the dough cleanly detaches from the sides of the bowl, which should take about 15 minutes.

-Transfer the well-mixed dough into a large bowl that has been generously floured.

-Set the bowl aside, covering it with a clean kitchen cloth.

-Allow the dough to rise for 2 hours, letting it double in size.

-Gently transfer the risen dough onto a clean, floured surface.

-Lightly punch down the dough to release any trapped air.

-Grease and flour a large baking cake to prevent sticking (W 26cm, H 7cm, D 12cm)

-Divide the dough into 8 equal buns of 90g each (with the rest of the dough, you can shape small buns, than you can bake on another flour tray).

-Allow the dough to rise for an additional 2 hours.

-Brush the risen dough with egg yolk.

-Bake for approximately 30 minutes, (180 C) adjusting the time as needed depending on your oven, until the Brioche reaches a golden brown color.

-Remove from the oven when done, and your delicious Brioche or buns are ready to be enjoyed.

Bonne dégustation !

If you work with instant dry yeast please read the instructions on the package !