Nanterre Brioche

Preparation of the dough: In the bowl of a stand mixer fitted with a dough hook, pour the flour, salt, sugar, eggs and yeast. Knead the dough for about 5 minutes.
Incorporating the butter: Add the butter cut into small pieces. Continue kneading until the dough becomes elastic and comes away from the sides of the bowl. This may take several minutes.

First rise: Form the dough into a ball. Place it in a bowl and cover with plastic wrap. Let the dough rise for 1 hour at room temperature, until it doubles in volume.
Shaping the balls: After rising, degas the dough by flattening it slightly. Then divide it into 5 equal balls.
Second rise: Place the dough balls side by side in a buttered cake pan. Let them rise again until they double in size. This step is important to obtain a well-aerated brioche.

Browning and cooking: Preheat the oven to 180°C. Beat an egg and brush the surface of the balls with it. Sprinkle with granulated sugar for a shiny and crunchy appearance. Bake for 18 minutes. The brioche should be golden and puffed up.

Cooling: When it comes out of the oven, turn the brioche out onto a rack and leave it to cool.
Tip: Brioche Nanterre is delicious when served warm, with butter, jam, or simply plain to appreciate its softness and moistness.