Recipes > Brioche Nanterre Find A Store Brioche Nanterre Known for its iconic “bubble” top, this rich, yeasted bread is enriched with butter, eggs, milk, and sugar to deliver its fluffy and buttery texture. Watch video below for rising tips. Print Recipe Pin Recipe 0 Reviews Ingredients1/2 cup (120g) warm whole milk (110°F/43°C to 115°F/46°C)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast3 tablespoons (36g) granulated sugar, divided3 1/4 cups (406g) all-purpose flour, divided2 teaspoons (6g) kosher salt (see note)3 large (105g) eggs, room temperature and divided7 tablespoons (98g) unsalted butter, room temperature1 tablespoon (15g) water InstructionsIn a small bowl, stir together warm milk, yeast, and 1 teaspoon (4 grams) sugar. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer, whisk together 2¾ cups (344 grams) flour, salt, and remaining 2 tablespoons plus 2 teaspoons (32 grams) sugar. Add yeast mixture and 2 large eggs (100 grams); using the paddle attachment, beat at low speed until a shaggy dough forms, stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until smooth and elastic, 5 to 6 minutes; add up to remaining ½ cup (62 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (8 to 9 minutes total). Beat until a smooth and elastic dough forms, 9 to 10 minutes. Turn out onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Spray a 9×5-inch loaf pan with cooking spray.Punch down dough, and let stand for 10 to 15 minutes. On a lightly floured surface, divide dough into 8 portions (85 to 90 grams each). Roll each portion into a smooth ball. Place in prepared pan in 2 rows of 4. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 30 to 45 minutes.Preheat oven to 350°F (180°C).In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of loaf with egg wash.Bake until an instant-read thermometer inserted in center registers 190°F (88°C), 28 to 35 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast Video tutorial: How to Rise (or Proof) Yeast Dough
