📝 About This Recipe
Hailing from the town of Nanterre, this classic French masterpiece is the gold standard of enriched breads, characterized by its iconic row of golden, pillowy buns. This recipe yields a crumb that is impossibly light, buttery, and shreddable, achieved through a slow fermentation and a generous addition of high-quality European butter. Whether sliced for a decadent breakfast or enjoyed pull-apart style, it represents the height of Parisian boulangerie craft.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high protein content is essential for structure)
- 60 grams Granulated Sugar (provides sweetness and aids browning)
- 10 grams Fine Sea Salt
- 10 grams Instant Yeast (or 12g of active dry yeast)
The Enrichments
- 5 large Eggs (cold from the fridge)
- 40 milliliters Whole Milk (cold)
- 250 grams Unsalted Butter (high-quality European style, softened but not greasy)
The Egg Wash
- 1 Egg Yolk
- 1 tablespoon Heavy Cream
- 1 pinch Pinch of Salt
👨🍳 Instructions
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1
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, salt, and yeast. Whisk briefly by hand to distribute the dry ingredients evenly.
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2
Add the 5 eggs and the cold milk to the dry ingredients. Mix on low speed for about 4-5 minutes until a shaggy, cohesive dough forms and no dry flour remains.
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3
Increase the mixer speed to medium and knead for 8-10 minutes. The dough should become smooth, elastic, and begin to pull away from the sides of the bowl.
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4
With the mixer running on low-medium, begin adding the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next. This process should take about 10 minutes.
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5
Once all the butter is added, increase the speed to medium-high and knead for another 5-8 minutes. The dough is ready when it is very shiny, completely smooth, and passes the 'windowpane test' (you can stretch a small piece into a thin, translucent membrane without it tearing).
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6
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour. Then, deflate the dough gently, recover, and refrigerate for at least 4 hours, or ideally overnight (up to 15 hours). This chills the butter and makes the dough manageable.
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7
Grease a 9x5 inch (23cm) loaf pan generously with butter. Remove the cold dough from the fridge and weigh it. Divide the dough into 8 equal pieces (roughly 110-120g each).
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8
Shape each piece into a tight, smooth ball by rolling it against the work surface with a cupped hand. Arrange the balls in two rows of four inside the prepared loaf pan.
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9
Cover the pan loosely with a clean kitchen towel and let it proof in a warm, draft-free spot for 2 to 2.5 hours. The dough should more than double in size, reaching the rim of the pan and looking very puffy.
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10
Preheat your oven to 350°F (175°C). Whisk the egg yolk, heavy cream, and salt together to create the egg wash.
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11
Gently brush the top of the risen dough with the egg wash using a pastry brush, being careful not to deflate the air bubbles.
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12
Bake for 30-35 minutes until the crust is a deep mahogany brown and the internal temperature reaches 190°F (88°C). If it browns too quickly, tent loosely with foil after 20 minutes.
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13
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack. Allow it to cool completely before slicing to ensure the crumb structure sets properly.
💡 Chef's Tips
Always use cold eggs and milk; the friction from the mixer generates heat, and you want to keep the dough below 77°F (25°C) so the butter doesn't melt out. Don't rush the butter incorporation; adding it too fast will result in a greasy dough that won't rise properly. The overnight cold proof is not optional for the best flavor and texture—it develops the complex 'yeasty' notes and makes the sticky dough easy to shape. Use a high-quality European butter (like Kerrygold or Celles sur Belle) with at least 82% fat content for that signature rich mouthfeel. If you don't have a stand mixer, be prepared for a workout; this dough is very difficult to knead by hand due to the high fat content.
🍽️ Serving Suggestions
Serve thick slices toasted with a smear of salted butter and high-quality apricot preserves. Transform day-old slices into the best French Toast you've ever tasted, soaked in vanilla bean custard. Pair with a hot café au lait for a traditional French breakfast experience. Use slices as a base for savory Eggs Benedict for a luxurious weekend brunch. Serve alongside a cheese board with creamy Camembert and fresh grapes.