Nanterre brioche

Step by step recipe:

  1. 10 min.Nanterre brioche : Photo of step #1
    The day before, prepare the brioche dough.

    Next day, cut dough into 40 g pieces. Make balls with these dough pieces.

    You need about 10 balls to make your brioche, according to the size of your mould or tin.
  2. 2 min.Nanterre brioche : Photo of step #2
    Put balls in your mould or tin.
  3. 1 hour 30 min.Nanterre brioche : Photo of step #3
    Coat top of brioche with beaten egg, using a brush.

    Leave in a warm place to rise for 1.5 hour.
  4. 2 min.Nanterre brioche : Photo of step #4
    After this time, brioche should have double volume or about.

    Preheat oven to 180°C or 356°F.

    Coat top of brioche with beaten egg a second time.
  5. 40 min.Nanterre brioche : Photo of step #5
    Bake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she dries.
  6. 2 min.Nanterre brioche : Photo of step #6
    Unmould as soon as it is out the oven, and let cool on a wire rack.

Remarks:

You can sprinkle the brioche before cooking with some caster sugar, it will be slightly crisp on the top.

Recipes which use it: 2

Apple charlotte with toasted brioche
Apple charlotte with toasted brioche
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi

Source:

Home made

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