Desserts/ Gastronomi/ Breakfast

Nanterre Brioche

Hello my friends!

I’m pretty sure you enjoy brioche bread as much as I do!! And the next recipe is just going to blow your mind!! I’m pretty sure about that…

Interested? Of course you are!

Let’s see the recipe, Chef!

Nanterre Brioche

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petit déjeuner française
Serves: 8 Difficulty: Medium Price: $
Prep Time: 30 min + 2 h 15 min Cooking Time: 30 min

Ingredients

  • Brioche
  • 420 g flour
  • 50 g sugar
  • 5 g salt
  • 8 g dry yeast (or 20 g fresh)
  • 2 tbsp orange blossom water (optional)
  • 2 medium size eggs
  • 160 g milk
  • 60 g butter at room temperature
  • Finish
  • 1 small egg
  • 1 pinch of salt

Instructions

1

Heat the milk 30 seconds in your microwave oven.

2

Pour the flour in your food processor bowl.

3

Pour the sugar and salt on one side of the bowl. Pour the yeast at the opposite, to avoid any contact between the sugar / salt and the yeast.

4

Add the orange blossom water and the eggs.

5

Start kneading at low speed.

6

Add the milk, little bu little.

7

Once you've added all the milk, keep on kneading for ten minutes.

8

Help with a spatula to bring the dough back in the center during kneading if necessary.

9

Add the butter cut in cubes.

10

Knead for 5 more minutes.

11

Finally, knead 1 or 2 minutes at higher speed.

12

Bring the dough back in the center with your spatula to make a nice dough.

13

Cover with a linen and leave to rise for 1 hr 30 min to 2 hrs.

14

Place the risen dough on your working plan.

15

Shape 8 doughs. Spread them on 18 to 20 cm length and roll the dough.

16

Place the 8 doughs in a buttered cake mold.

17

Let rise again for 45 minutes covered with your linen.

18

Beat the egg with a pinch of salt and brush the brioche.

19

Heat your oven at 180 C / 355 F degrees and put the brioche in right away.

20

Cook for 25 to 30 minutes until golden.

21

Place on a cooling rack before serving.

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5 Comments

  • Reply
    LadyMilonguera
    Wednesday January 18th, 2023 at 04:57 PM

    Ta brioche est absolument magnifique !!!

    • Reply
      Emma
      Wednesday January 18th, 2023 at 05:35 PM

      Merciiii ! Tu dégaines super vite ! Je ne l’ai pas encore postée sur les réseaux !! 😉

  • Reply
    Céline
    Thursday January 19th, 2023 at 09:11 PM

    Bonsoir Emma, encore bravo pour cette superbe brioche ! ? Je vais l’essayer dès ce week-end. ? Je souhaiterai une précision : le moule fait quelle taille ?
    Merci d’avance ?

    • Reply
      Emma
      Thursday January 19th, 2023 at 09:29 PM

      Merci Céline ! C’est un moule de 26 cm. 😉

  • Reply
    Marie
    Friday June 2nd, 2023 at 09:40 AM

    Bonjour,
    Est-ce qu’il est possible de faire la seconde pousse au frigo pour pouvoir la cuire le matin (et la déguster toute chaude au petit déjeuner…) ?

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