Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Brioche Nanterre
Course:
Breakfast
Cuisine:
Italian
Prep Time:
45
minutes
minutes
Cook Time:
45
minutes
minutes
Resting Time:
3
hours
hours
Total Time:
4
hours
hours
30
minutes
minutes
Servings:
5
people
Calories:
850
kcal
Author:
Neha Mathur
A delicious puffy bread made with eggs and butter
Print Recipe
Ingredients
2 and ¼
teaspoon
Yeast
2
tablespoon
Warm water
1 and ½
Sugar
5
Eggs
2 and ¼
cup
All purpose flour
Keep some more for kneading
½
cup
Vital gluten
2 and ¾
cups
Bread flour
In place of APF and vital gluten
1 and ½
teaspoon
Salt
180
gms
Unsalted butter
cut into cubes and softened
1
Egg
whisked for brushing on the top
Instructions
Sprinkle yeast and 1 teaspoon sugar over warm water.
Give it a stir.
Let it rest for 10 minutes.
Whisk eggs in a bwol.
Add yeast mixture to the eggs.
Add flour, vital gluten, 1 and ½ teaspoon sugar and salt in a bowl.
Add the egg mixture to the flour and make a dough.
The mixture will be very sticky.
Transfer the mixture on a lightly floured surface and knead for 10-12 minutes
Oil a large bowl and transfer the dough in the bowl.
Cover the bowl with a damp cloth and keep it in a warm place for 3 hours.
Gently punch the dough and take it out on a lightly floured counter.
Scatter ⅓ rd of the butter on the dough and knead till all the butter is incorporated.
The dough will become very sticky at this time.
Keep adding little flour
Add the remaining ⅓ rd of butter and knead again.
Add all the remaining butter and knead till nicely incorporated.
Add little flour if required to handle the dough.
Divide the dough into 10 equal parts.
Make a ball of each part.
Line a 9x5 inch bread loaf pan with parchment paper.
Grease it with oil.
Line 8 balls in the pans in pairs.
The remaining 2 balls can be shaped as buns or a small loaf.
Cover the pan with an aluminium foil and let it rest for 2 hours.
Pre heat the oven to 200 degrees C.
Brush the loaf with egg.
Bake the bread for 25-30 minutes.
If the top is getting too much browned , cover it with a piece of aluminium foil.
Remove the pan from the oven and let it cool for 5 minutes.
Remove the bread from the pan and cool on a cooling rack.
Cut into slices once cooled.
This bread is best on the day it is baked.
Store it in an airtight container for 2-3 days.
Nutrition
Calories:
850
kcal
|
Carbohydrates:
97
g
|
Protein:
32
g
|
Fat:
37
g
|
Saturated Fat:
20
g
|
Cholesterol:
274
mg
|
Sodium:
786
mg
|
Potassium:
274
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
1185
IU
|
Calcium:
74
mg
|
Iron:
5
mg