Doughs

Nanterre Brioche

Name: Nanterre Brioche
Prep time: 25 min
Yield: 2198 g
Ingredients: 1000 g Pastry flour T45; 500 g Liquid whole eggs; 500 g Unsalted butter 82%; 100 g Caster sugar; 18 g Fine salt; 30 g Fresh yeast; 50 g Whole milk

Ingredients

Target weight (g)

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Pastry flour T45g

Liquid whole eggsg

Unsalted butter 82%g

Caster sugarg

Fine saltg

Fresh yeastg

Whole milkg

Total2198 g

Preparation steps

1
Mix flour, sugar, salt, yeast, eggs: speed 1 for 4 min, speed 2 for 6 min.
2
Add softened butter in 3 additions, mix speed 2 until dough is smooth and elastic.
3
Dough temperature: 24°C max.
4
Bulk ferment 1h at room temperature, then refrigerate 4h minimum (or overnight).
5
Divide into 8 equal pieces (for a standard Nanterre tin).
6
Pre-shape into balls, place in two rows in buttered tin.
7
Proof 1h30-2h at 25°C until dough reaches top of tin.
8
Egg wash. Bake 25-30 min at 170°C.
9
Unmould immediately, cool on rack.

Nutritional values

Per 100g

Calories

384.1 kcal

Protein

7.4 g

Carbs

40.6 g

Sugars

5.8 g

Fat

21.5 g

Saturated fat

13.8 g

Fibre

1.0 g

Salt

0.9 g

Allergens

GlutenEggsMilk

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