Nanterre Brioche
Ingredients
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- 1
Knead the flour, eggs, sugar, salt, yeast + milk on speed 1 for 4 min, then speed 2 for 8 min.
- 2
Add the softened butter in 3 additions, knead on speed 2 until it clears the bowl.
- 3
Cover with film, bulk ferment for 1h at room temperature, then 12h in the fridge (4°C).
- 4
Weigh out 8 balls of equal weight, shape tight.
- 5
Arrange side by side in a buttered loaf pan.
- 6
Proof for 2h at 27°C. Double in volume.
- 7
Egg wash with beaten egg (2 coats, 15 min apart).
- 8
Bake for 30-35 min at 170°C. Unmold while warm.
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Per 100g
Allergens
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