Brioche Nanterre

Classic French brioche loaf

A golden, feather-soft loaf made with plenty of butter and eggs and a slow overnight rise. Perfect for toast, French toast or bread and butter pudding.

Prep: 45 min
Cook: 35 min
Total: 16 hr, with overnight rise
Level: Intermediate

Method

Make the dough

1
In a stand mixer with the dough hook, mix the flour, salt, sugar, yeast, eggs and milk on low for 5 minutes, then on medium for 8 to 10 minutes, until the dough pulls away from the bowl and stretches thin without tearing.
2
With the mixer on medium-low, add the butter a few cubes at a time, waiting until each addition disappears. This takes about 10 minutes. The dough should be glossy, smooth and elastic.
3
Cover and leave at room temperature for 1 hour, then knock back, cover and chill overnight.

Shape and prove

4
Butter two 900 g loaf tins. Divide the cold dough into 16 equal pieces and roll each into a tight ball.
5
Place 8 balls in each tin in two staggered rows. Cover and prove somewhere warm for 2 to 3 hours, until the dough rises to about 1 cm below the rim.

Bake

6
Heat the oven to 180°C (160°C fan). Brush gently with egg wash, wait 10 minutes and brush again.
7
Bake for 30 to 35 minutes, until deep golden and 92°C in the centre. Turn out and cool on a rack.

Chef's notes

Keep the dough cool, below about 24°C, while adding the butter. If it turns greasy, chill the bowl for 15 minutes and carry on.
The overnight rest develops flavour and makes the rich dough much easier to shape.

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