📝 About This Recipe
Originating from the town of Nanterre in the suburbs of Paris, this classic French loaf is the pinnacle of enriched breads. Characterized by its signature 'buns-in-a-row' appearance, Brioche Nanterre features a pillowy, cloud-like crumb and a deep golden, lacquered crust. Each bite melts on the tongue with the richness of high-quality French butter and a delicate hint of sweetness, making it the crown jewel of any Parisian breakfast spread.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high protein for better structure)
- 60 grams Granulated Sugar (provides sweetness and browning)
- 10 grams Fine Sea Salt
- 10 grams Instant Yeast (or 12g active dry yeast)
The Enrichment
- 5 pieces Large Eggs (cold, approximately 250g total)
- 40 milliliters Whole Milk (cold)
- 250 grams Unsalted Butter (high-quality, softened but still pliable)
- 1 teaspoon Vanilla Extract (optional for aroma)
The Egg Wash
- 1 piece Egg Yolk
- 1 tablespoon Heavy Cream (for a deep mahogany shine)
- 2 tablespoons Pearl Sugar (optional garnish)
👨🍳 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 instant yeast. Whisk briefly by hand to ensure the yeast is evenly distributed.
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2
Add the cold eggs, milk, and vanilla extract 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. Continue kneading for 10-12 minutes. The dough will be quite stiff initially but will eventually become smooth, elastic, and start pulling away from the sides of the bowl.
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4
With the mixer on medium-low, 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 8-10 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 shiny, very stretchy, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without it tearing).
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6
Transfer the dough to a lightly oiled 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 6 hours or overnight. This slow cold ferment develops flavor and makes the buttery dough easier to handle.
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7
Generously grease two 9x5 inch loaf pans with butter. Remove the cold dough from the fridge and divide it into 16 equal pieces (roughly 60-65g each).
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8
Roll each piece of dough into a smooth, tight ball by cupping your hand over it and moving in a circular motion on a clean work surface.
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9
Place 8 dough balls into each prepared loaf pan, arranged in two parallel rows of four. They should be snug but have room to expand.
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10
Cover the pans loosely with a clean kitchen towel and let rise in a warm, draft-free spot for 2 to 2.5 hours, or until the dough has doubled in size and reached the rim of the pan.
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11
Preheat your oven to 350°F (175°C). Whisk the egg yolk and heavy cream together to create the egg wash.
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12
Gently brush the tops of the risen brioche with the egg wash, being careful not to deflate the dough. Sprinkle with pearl sugar if desired.
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13
Bake for 35-40 minutes. If the top browns too quickly, tent it loosely with aluminum foil halfway through. The brioche is done when the internal temperature reaches 190°F (88°C).
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14
Let the brioche cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely. This prevents the bottom from becoming soggy.
💡 Chef's Tips
Always use European-style butter with a higher fat content (82%+) for the most authentic flavor and texture. Don't rush the butter incorporation; adding it too fast can break the dough's emulsion and result in a greasy loaf. The cold overnight rise is non-negotiable for Brioche Nanterre; it develops the complex 'yeasty' flavor and makes the high-fat dough manageable. If your kitchen is very warm, the butter may melt out of the dough—if you see oiliness, put the bowl in the fridge for 15 minutes to chill. To check if it's proofed correctly, gently poke the dough; it should spring back slowly and leave a slight indentation.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous spread of salted butter and apricot preserves. Pair with a large bowl of Café au Lait for the quintessential French breakfast experience. Use day-old slices to make the most luxurious French Toast or 'Pain Perdu' you've ever tasted. Serve alongside fresh seasonal berries and a dollop of crème fraîche for a sophisticated brunch dessert. Lightly toasted slices also make an incredible base for savory eggs benedict.