Brioche Nanterre
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 g flour, type 405
- 1 packet dry yeast, or the corresponding amount fresh yeast
- 2 tablespoon sugar
- 1 ½ teaspoon salt
- 175 g butter, soft
- 5 egg (s)
- Milk, for glazing
Print Recipe
Pin Recipe Instructions
- Mix the flour, dry yeast, sugar and salt. Add the butter and eggs and knead everything thoroughly to form an elastic dough. The dough is quite soft, but kneading makes it easier to grip, but depending on the size of the egg, a little extra flour may be necessary.
- Place the dough in a bowl and let rise, covered, for about 1 hour until it has doubled in volume.
- Chop off the dough and let it rest for 10 minutes.
- Divide the dough into 8 equal portions and shape them into balls.
- Grease a 500g loaf pan with butter. Place the dough balls side by side and cover and let rise for about 45 minutes.
- Brush the dough with milk and bake in a preheated oven at 200 ° C for about 35 minutes.
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