Nanterre brioche

A recipe from cooking-ez.com

For 1 brioche, you will need:

• 1 400 g Brioche dough
• 2 30 g beaten egg
• Total weight: 430 grams

Times:

Preparation	Resting	Start to finish
16 min.	2 hours 10 min.	2 hours 26 min.

Step by step recipe

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	Put balls in your mould or tin.
3	Glaze top of brioche. Leave in a warm place to rise for 1.5 hour.
4	After this time, brioche should have double volume or about. Preheat oven to 180°C or 356°F. Glaze top of brioche a second time.
5	Bake for about 40 minutes, watch for colouration because brioche should not be over cooked otherwise she dries.
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.

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