Homemade brioche with head, Nanterre and braid

Ingredients

• 250 g Type 55 wheat flour (Sift before use)
• 125 g Type 45 wheat flour (Adds extra softness)
• 125 g Oat flour (ground oat flakes) (Gives a slight nutty note)
• 60 g Granulated sugar (Fine white sugar)
• 10 g Fine salt (Table salt)
• 10 g Dry baker's yeast (About 1 packet)
• 60 ml Warm water (Temperature 35‑40 °C)
• 5 Whole eggs (L‑size eggs, at room temperature)
• 60 g Unsalted butter (Cut into cubes, at room temperature)
• 1 Beaten egg (for glazing) (Beat with a little water or milk)

Instructions

1. Prepare the flours and dry mixture

   Sift the flours (type 55, type 45 and oat flour) into the large bowl. Add the sugar and salt, then mix lightly.

   Time: PT2M

2. Dissolve the yeast

   Pour the warm water (35‑40 °C) into a small bowl, sprinkle the dry yeast and let rest 2 minutes until it lightly foams.

   Time: PT2M

   Temperature: 35-40°C

3. Make a well and add the eggs

   Create a well in the center of the flours, pour in the diluted yeast, the salt, the sugar and crack the five eggs.

   Time: PT3M

4. Incorporate the flour into the liquids

   With your fingertips, gradually bring the flour toward the center, mixing until you obtain a homogeneous dough. If the dough seems too dry, add the last egg.

   Time: PT5M

5. Knead the dough (first phase)

   On the work surface, lift the dough with one hand, fold it onto itself and let it rest. Repeat this motion for 10 minutes to incorporate air.

   Time: PT10M

6. Incorporate the butter

   Add the butter cut into cubes. Continue kneading until the butter is fully incorporated and the dough becomes smooth and elastic.

   Time: PT5M

7. First fermentation at room temperature

   Shape a ball, place it in a lightly oiled container, cover with a damp cloth and let rest 1 hour at room temperature.

   Time: PT2M

8. Degassing and chilling

   After 1 hour, gently press to expel the gas, reshape a ball and place the container in the refrigerator for 1 hour to firm up the dough.

   Time: PT2M

9. Divide the dough

   Remove the dough from the cold. Weigh 300 g for the brioche à tête, 350 g for the Nanterre brioche and keep the remainder (≈ 150 g) for the braid.

   Time: PT5M

10. Shape the brioche à tête

    Divide the 300 g piece: ¼ for the head, the rest for the body. Form a ball for the body, place it at the bottom of the greased mold, shape the head into a pear shape and place it in the center, then seal the two parts with your fingers.

    Time: PT5M

11. Shape the Nanterre brioche

    Divide the 350 g into 8 equal parts, form balls and arrange them in a staggered pattern in the greased Nanterre mold, ensuring the “seam” is underneath.

    Time: PT5M

12. Shape the braid

    Divide the remaining dough into 3 equal parts, roll them into strands about 35 cm long, seal the ends, braid by bringing the outer strands toward the center, then place the braid on a parchment‑lined sheet.

    Time: PT5M

13. First glazing

    Brush each brioche (head, Nanterre, braid) with the beaten egg using a brush.

    Time: PT3M

14. Second fermentation

    Let the brioches rise at room temperature for 1 h 30 min, or until they double in volume.

    Time: PT2M

15. Second glazing and baking

    Brush the brioches again with a little beaten egg, then bake at 180 °C for 25‑30 minutes, watching the coloration.

    Time: PT30M

    Temperature: 180°C

16. Cooling

    Remove the brioches from the oven, unmold immediately and let cool on a rack before serving.

    Time: PT5M

Nutrition Facts

Calories

368

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g