Ingredients:
- 50g sugar
- 15g fresh yeast (here I diverge and use 5g instant yeast dissolved in a tablespoon of water. The dissolving is important, even when using instant yeast).
- 10g salt
- 350g eggs (weigh them! Egg weights vary widely. The weight refers to the contents of the eggs, sans shells)
- 1 egg beaten with a pinch of salt for the eggwash.
Method:
- Cut the butter into small cubes and set aside.
- In a large mixing bowl put the flour, sugar, salt, yeast, and eggs. Use a dough scraper to combine this into a cohesive mass, or mixer speed 1 for a few minutes until all combined
- Mixed now at speed 4 until the dough are strong
- Add treptat butter and continue to mix until have a lightly dough
- Lightly flour the work surface and shape the dough into a ball.
- Place in a large bowl, cover, and let rise at room temperature for two hours.
- Give the dough a stretch and fold, and place in the warmest part of your fridge to rise for 12 to 14 hours. The cool rise is very important. We want the butter to remain cold, otherwise it will be impossible to work with the dough.
- When ready to bake, shape the dough as desired (I like to make 14 balls of dough from it, and place 7, staggered, in a greased loaf pan. This is called Brioche Nanterre, and it is very beautiful). Cover and let rise for 2.5 hours.
- Bake at 180’C
