Brioche Nanterre

300 g white flour

200 g light spelt flour

50 g sugar

2 tsp salt (about 14 g)

½ yeast cube (about 20 g), crumbled

75 ml milk

4 eggs

200 g butter

chopped into cubes

Combine the flours, sugar and salt in the food processor bowl. Mix in the yeast. Add the milk and eggs and knead with the dough hook for about 5 minutes to form a soft, smooth dough. Continuing to knead, slowly add the butter, waiting until each piece is fully incorporated before adding the next. Continue to knead until the dough is soft and very smooth and pulls away from the side of the bowl. Wrap the dough loosely in cling film and leave to rise for about 12 hours or overnight in the refrigerator.

Divide the dough into eight portions, flatten slightly before shaping into balls. Arrange the dough balls in the prepared loaf tin in four rows of two. Mix egg yolk and milk, brush the dough balls with it, put the loaf tin on a wire shelf in the cooking space and allow to proof at 32 °C for about 1 hour using the professional baking proofing mode. Take out the brioche and preheat the cooking space to 160 °C using the professional baking glazed mode. Brush the brioche again with the egg yolk and milk mixture, put on the wire shelf in the preheated cooking space and bake for about 40 minutes.

Professional baking proofing 32 °C for 1 Hrs

(no pause)

(Pre-)heat cooking space to 160 °C with Professional baking glazed

Put the pastry in

Professional baking glazed 160 °C for 40 Mins