Brioche Nanterre is the classic brioche that is often found in bakeries. It is a very rich buttery enriched bread that's delicious well-toasted and spread with a little of your favourite breakfast spread.
بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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You know, when I started to bake, baking bread was what dreaded me. I always thought it as a very difficult task which should better be left for the bakeries to do. But now after trying my hands at bread baking, it has become something therapeutic to me. The smell of fresh bread baking in the oven that lingers in the entire house makes the effort worthwhile. Just keep a few basics in mind and there is nothing complicated or difficult about bread baking.
As I said my family really love homemade brioche. This recipe is quite simple, as everything else that I love. This brioche looks rather simple and unassuming. But, oh, this brioche will make you go weak in the knees. It is, easily, one of my family's favorite treats that is enjoyed for breakfast, school snacks and even for suhour during Ramadan. This brioche is a rich, melt-in-your-mouth buttery very soft, very light, and super airy. It's better than any brioche you'll find in any bakery.
This is the easiest way to make melt-in-your-mouth buttery brioche. It's also worth splurging on a nice high-fat European butter like President, Lurpak or Kerrygold for this, though it will still work and be delicious with any unsalted butter. Look for instant yeast (which is sometimes sold as rapid rise or bread machine yeast) and not active dry. I'm partial to SAF red label instant yeast. This recipe will work with bread flour or all-purpose flour. It's a big recipe that pushes the capacity of my biggest mixing bowl. You can easily cut it in half if you only want one loaf. But keep in mind that the dough and the baked loaves freeze well, so you'll thank yourself later if you make the whole batch.
This is a big recipe. It makes two loaves, and it pushes the capacity of my largest mixing bowl. You can easily cut the recipe in half if you only want one loaf. But it’s worth knowing that the dough can be frozen and later used to make not just brioche but also cinnamon rolls or sticky buns or other enriched-dough based treats. The plain loaves also freeze beautifully. I usually prepare several loaves of this brioche before Ramadan, then freeze so it's even easier. I just slice it after it cools then wrap it well in plastic then store in the freezer until I need it. To use, I just take out the portion I need and let it thaw out on the countertop after my fiatr clean-up. It's always ready to eaten by suhour, as is or even toasted. It also makes the most delicious French toast you'll ever want.
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So let's get started with the recipe.
‣ 500g - 4 cups bread flour
1/4 cup cane sugar, date sugar or 3 tbs honey
‣ generous pinch of sea salt
‣ 2/3 cup warm milk or non-dairy like coconut milk
‣ 4 large eggs
‣ 225g - 1 cup good quality butter, melted
‣ 1/2 tsp dry yeast
‣ 500g - 4 cups bread flour
1/4 cup cane sugar, date sugar or 3 tbs honey
‣ generous pinch of sea salt
‣ 2/3 cup warm milk or non-dairy like coconut milk
‣ 4 large eggs
‣ 225g - 1 cup good quality butter, melted
‣ 1/2 tsp dry yeast
1/4 cup cane sugar, date sugar or 3 tbs honey
‣ generous pinch of sea salt
‣ 2/3 cup warm milk or non-dairy like coconut milk
‣ 4 large eggs
‣ 225g - 1 cup good quality butter, melted
‣ 1/2 tsp dry yeast
Milk for brushing
Egg wash: egg yolk + water
1. In a large mixing bowl, whisk together in the flour, dry yeast, sugar (if using) and salt and stir together. In a separate bowl, whisk together the eggs, honey (if using), milk, salt and melted butter and whisk together well. Add the wet ingredients to the dry, mix with some effort for about a minute until your dough looks slightly smooth and no lumps.
2. Cover your bowl and let the dough rest for two hours at room temperature.
3. After the 2 hours, punch down the dough to release all the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferably overnight, a 12 - 24 hour window is ideal. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
4. When you are ready to bake your brioche take the dough out of the fridge.The dough should double in size. Leave it out at room temperature before gently folding over itself 4 times counterclock wise, as if you were wrapping a package.
(You can divide the dough in half if you'd like to only bake off half the dough. The other dough should be baked off within 48hours.
To shape your dough You can choose any shape you want. I have made 5 small balls to make the Nanterre shape. You can alternatively braid the dough or make smaller briochettes.
5. Place your brioche in your baking pan or sheet. Brush with a little milk and allow to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
6. Carefully brush the soft brioche with some egg wash before you put it in the oven. Bake at 190ºC / 375ºF in a preheated oven for 25-30 minutes or until golden brown all over.
Let cool in the pan for 10 minutes, then transfer to a wire rack and let cook completely.
Storage
⇝ This brioche keeps very well for 2 days on the countertop. And is freezable for up to 3 months. To use, just thaw on the countertop.
Variation
⇝ You could use a mix of white and barley or even whole wheat. I'd go for 75/25 ratio.
You can also make cinnamon rolls or cinnamon bread with this dough.
Substitutions
⇝ You can use all purpose flour here if you don't have bread flour.
1. In a large mixing bowl, whisk together in the flour, dry yeast, sugar (if using) and salt and stir together. In a separate bowl, whisk together the eggs, honey (if using), milk, salt and melted butter and whisk together well. Add the wet ingredients to the dry, mix with some effort for about a minute until your dough looks slightly smooth and no lumps.
2. Cover your bowl and let the dough rest for two hours at room temperature.
3. After the 2 hours, punch down the dough to release all the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferably overnight, a 12 - 24 hour window is ideal. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
4. When you are ready to bake your brioche take the dough out of the fridge.The dough should double in size. Leave it out at room temperature before gently folding over itself 4 times counterclock wise, as if you were wrapping a package.
(You can divide the dough in half if you'd like to only bake off half the dough. The other dough should be baked off within 48hours.
To shape your dough You can choose any shape you want. I have made 5 small balls to make the Nanterre shape. You can alternatively braid the dough or make smaller briochettes.
5. Place your brioche in your baking pan or sheet. Brush with a little milk and allow to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
6. Carefully brush the soft brioche with some egg wash before you put it in the oven. Bake at 190ºC / 375ºF in a preheated oven for 25-30 minutes or until golden brown all over.
Let cool in the pan for 10 minutes, then transfer to a wire rack and let cook completely.
Storage
⇝ This brioche keeps very well for 2 days on the countertop. And is freezable for up to 3 months. To use, just thaw on the countertop.
Variation
⇝ You could use a mix of white and barley or even whole wheat. I'd go for 75/25 ratio.
You can also make cinnamon rolls or cinnamon bread with this dough.
Substitutions
⇝ You can use all purpose flour here if you don't have bread flour.
⇝ This brioche keeps very well for 2 days on the countertop. And is freezable for up to 3 months. To use, just thaw on the countertop.
Variation
⇝ You could use a mix of white and barley or even whole wheat. I'd go for 75/25 ratio.
You can also make cinnamon rolls or cinnamon bread with this dough.
Substitutions
⇝ You can use all purpose flour here if you don't have bread flour.
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