Brioche de Nanterre

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 75g (1/3 cup) granulated sugar 75g (1/3 cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 200ml (3/4 cup) warm milk 200ml (3/4 cup) warm milk
• 4 large eggs 4 large eggs
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 1 tsp vanilla extract 1 tsp vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Make a well in the center and pour in the warm milk. Stir gently to dissolve the yeast.
3. 3.
   Add the eggs and vanilla extract to the bowl and mix until well combined.
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 to release any air bubbles and divide it into two equal portions.
7. 7.
   Shape each portion into a rectangle and place them side by side in a greased loaf pan.
8. 8.
   Cover the pan with the kitchen towel and let the dough rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the brioche for 30-35 minutes, or until golden brown.
11. 11.
    Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before adding them to the dough. This helps in achieving a better texture and volume.
• Butter — Soften the butter at room temperature before incorporating it into the dough. This ensures easier mixing and a smoother texture.

Tips & Tricks

• For a richer flavor, you can add a sprinkle of powdered sugar on top of the brioche before baking.
• To achieve a shiny crust, brush the brioche with an egg wash (1 beaten egg mixed with a tablespoon of milk) before baking.
• If the brioche starts to brown too quickly in the oven, cover it loosely with aluminum foil to prevent excessive browning.
• Brioche de Nanterre is best enjoyed fresh, but you can store it in an airtight container for up to 2 days. Toasting it lightly before serving can revive its freshness.
• Experiment with different fillings such as chocolate chips, raisins, or dried fruits to add extra flavor and texture to your brioche.

Serving advice

Serve Brioche de Nanterre warm or at room temperature. It can be enjoyed on its own, spread with butter and jam, or used as a base for sandwiches and French toast. Pair it with a cup of coffee or tea for a delightful breakfast or afternoon treat.

Presentation advice

To showcase the beautiful golden crust of the brioche, slice it into thick slices and arrange them on a serving platter. Dust with powdered sugar and garnish with fresh berries or mint leaves for an elegant touch.