Finnish-style Brioche de Nanterre

Ingredients

In this Finnish adaptation of Brioche de Nanterre, we incorporate traditional Finnish ingredients and flavors. The original French recipe is enhanced with the addition of cardamom, a popular spice in Finnish cuisine known for its warm and aromatic notes. This infusion of cardamom adds a unique twist to the classic French brioche, creating a delightful blend of flavors. We alse have the original recipe for Brioche de Nanterre, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp salt 1/2 tsp salt
• 200ml (3/4 cup) whole milk, warmed 200ml (3/4 cup) whole milk, warmed
• 4 large eggs 4 large eggs
• 200g (1 3/4 sticks) unsalted butter, softened 200g (1 3/4 sticks) unsalted butter, softened
• Egg wash (1 egg beaten with 1 tbsp water) Egg wash (1 egg beaten with 1 tbsp water)
• Pearl sugar, for sprinkling (optional) Pearl sugar, for sprinkling (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 12g
• Protein: 7g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, cardamom, and salt.
2. 2.
   Make a well in the center and pour in the warm milk. Mix gently until combined.
3. 3.
   Add the eggs, one at a time, mixing well after each addition.
4. 4.
   Gradually add the softened butter, kneading the dough until it becomes smooth and elastic.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and divide it into two equal portions. Shape each portion into a rectangle and place them side by side in a greased loaf pan.
7. 7.
   Cover the pan with a kitchen towel and let the dough rise for another 30 minutes.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   Brush the top of the dough with the egg wash and sprinkle with pearl sugar, if desired.
10. 10.
    Bake for 30-35 minutes, or until the brioche is golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Cardamom — To enhance the flavor, lightly crush the cardamom pods and remove the seeds. Grind the seeds using a mortar and pestle or a spice grinder for the freshest taste.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
• If you prefer a sweeter brioche, increase the amount of sugar to your liking.
• To achieve a shiny crust, brush the brioche with the egg wash twice during baking.
• Serve the brioche warm with a dollop of cloudberry jam for an authentic Finnish touch.
• Leftover brioche can be enjoyed toasted and spread with butter or used to make French toast.

Serving advice

Serve the Finnish-style Brioche de Nanterre as a delightful breakfast or brunch treat. It pairs perfectly with a cup of freshly brewed coffee or a warm mug of Finnish lingonberry tea.

Presentation advice

To showcase the beautiful golden crust, slice the brioche into thick slices and arrange them on a serving platter. Dust with powdered sugar for an elegant touch.