Go Back
Homemade Brioche Bread Loaf

Brioche Nanterre

Brioche Nanterre a layered loaf made with balls of brioche bread. Enriched french bread shaped into a light buttery loaf for breakfast!
Course Bread
Cuisine French
Author Jenn


Poolish | Yeast Mixture

  • 3 Tbsp plus 2 tsp (50 g) Warm Whole Milk
  • 2 tsp Active Dry Yeast
  • ½ Cup plus 2 Tbsp (60 g) All Purpose Flour

Brioche Dough

  • 2 ¾ Cups plus 1 ½ Tbsp (340 g) Bread Flour
  • 3 Tbsp Granulated Sugar
  • 1 ¼ tsp Sea Salt
  • 7 Ounces (200 g) Unsalted Butter French Style 82 % fat, softened
  • 4 Whole Eggs cold

Egg Wash

  • 1 Whole Egg beaten with a fork


Make the Dough

  • In a medium bowl whisk together bread flour, sugar, and salt. Set aside.
  • In the bowl of stand mixer, combine warm milk and yeast. (Milk should be 100-110F | 37-43 C)Give a gentle stir, then  spoon your All Purpose flour over the wet yeast to create a blanket.
  • Let sit 10-15 minutes until you see a crack in the flour. ( If your milk was the correct temperature, the flour works as a barrier to trap the heat and activate the yeast.
  • Once the yeast mixture is ready, add the eggs.
  • Using a dough hook, start to mix on medium speed.
  • Take a spatula and gently scraping bottom of bowl once to incorporate all the ingredients.
  • After eggs are mixed in, slowly spoon in the flour mixture on medium speed.
  • Turn the speed to medium high and let it beat the mixture until a 'dryish' ball forms.
  • Keep you mixer going while you drop hunks of butter into the bowl. (About a Tbsp at a time.)
  • Make sure each piece of butter is incorporated before adding the next.
  • The dough should be sticking to the hook and as it twirls grabbing the butter.
  • Once all the butter is incorporated, the dough should be pulling away from the edges. (If you find it to be too wet and sticking all over the sides of the bowl, simply add 1 Tbsp of bread flour.)
  • The dough will be lightly sticky. Pull the dough from the hook and scrape off the bowl. Place your dough in a  lightly floured medium-large bowl. Cover it with plastic wrap.

Proving the Dough

  • The first proof should be in a warm draft free location for up to 2 hrs. It may take a bit longer depending on location. The dough should double in size.
  • Punch down the dough to release the air. Cover back up and place in the fridge.
  • The second proof is cold and should take about two hours.
  • Punch down the excess air once again, cover and leave in the fridge overnight(8 hrs).
  • Remove dough from fridge the next morning, and scrape out of bowl onto a lightly floured surface.
  • The dough should be firm, resembling cookie dough.
  • Weigh your dough and evenly divide into 16 pieces.
  • Prepare your loaf pan with a light coating of non-stick spray and line the bottom with parchment paper.
  • To roll your dough balls, simply take one piece and cup your hand over top. Use light pressure, then vigorously roll in a small circle.
  • You should be able to roll a nice smooth ball.
  • Repeat with all the dough pieces.
  • Arrange 8 balls in a row on the bottom of pan. Lightly coat your first layer with egg wash.
  • Place the final 8 balls directly on top of the first row. Do not press down. Apply a thin coating of egg wash.
  • For the final proof, set your loaf pan in a warm draft free location. I usually place mine in the oven on a low rack with the light on. (oven turned off!)
  • Keep an eye on your loaf to make sure it doesn't over prove! The dough balls should double in size, but not spill over the edges of the pan. (1-2 hrs)


  • Preheat Oven to 350 F (176 C).
  • Apply a final thin coat of egg wash before baking.
  • Bake for 25-30 minutes. Halfway through baking lightly make an aluminum foil tent to cover your loaf to prevent over browning.
  • Loaf is cooked when knife inserted comes out clean without raw dough. Or has reached an internal temperature of 190 F.