Brioche Nanterre

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    13hrs 15mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    724
based on 52 ratings

A classic brioche loaf that uses dough rolled into balls get the signature shape.

recipe updated 22 Oct 2024

Ingredients

  • Butter icon
    Butter
    250 g
  • Fresh yeast icon
    Fresh yeast
    15 g
  • Milk icon
    Milk
    30 ml
  • Bread flour icon
    Bread flour
    500 g
  • Salt icon
    Salt
    10 g
  • Caster sugar icon
    Caster sugar
    60 g
  • Egg icon
    Egg
    6
  • Pearl sugar icon
    Pearl sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Large glass bowl
  • kCook icon Loaf pan - 9"
  • kCook icon Small bowl

Step preview

  1. Attach the Dough Tool
  2. Add fresh yeast and milk to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 5 min, 30°C, Speed OFF
  5. Then add bread flour, salt, caster sugar and egg to the Cooking Chef XL Bowl
  6. Knead with splashguard fitted - 7 min, Speed 1
  7. Add butter to the Cooking Chef XL Bowl gradually while machine is running
  8. Knead with splashguard fitted - 3 min, Speed 1
  9. Knead with splashguard fitted - 5 min, Speed 1
  10. Transfer the dough from the Cooking Chef bowl onto a work surface
  11. Lightly grease the Cooking Chef bowl
  12. Return the dough to the Cooking Chef bowl
  13. Remove the Dough Tool
  14. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  15. Grease a clean large glass bowl lightly then set aside
  16. Gently use your fist to punch down and remove air pockets from the dough
  17. Transfer dough to large glass bowl
  18. Cover with plastic wrap
  19. Chill in fridge - 12 hr
  20. Retrieve the chilled dough from the fridge and allow to come up to room temperature
  21. Grease and flour a clean loaf pan then set aside
  22. Turn out dough onto work surface
  23. Divide into 8 equal pieces
  24. Roll each piece into a tightly formed ball
  25. Transfer dough balls to loaf pan
  26. Loosely cover with oiled plastic wrap
  27. Prove until doubled - 1 hr
  28. Pre-heat oven - 180°C
  29. Add egg to a clean small bowl
  30. Beat until well combined
  31. Remove the plastic wrap from the loaf tin
  32. Gently brush the dough with the beaten egg
  33. Sprinkle with pearl sugar
  34. Bake until golden brown - 40 min, 180°C
  35. Allow to cool in the tin for 5 minutes
  36. Turn out onto a wire rack and let cool
  37. Serve
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