Coming across a brioche recipe that looked really pretty I wanted to make it sometime soon. It’s a french brioche made in Nantes, France. It’s suppose to be in the shape of a star, but seriously I first thought it was a flower. Oh well it’s still quite pretty to look at in any sense. The bread is light and soft on the inside and a hard crust. Perfect for some a bread pudding or topped with jam. I found the recipe for it at FOUACE NANTAISE – a taste of home. I am going to recreate this bread, but with a few changes to some ingredients. Since some of the ingredients I am unable to find in town.
Here are the ingredients needed for this recipe:
- 2 cups all-purpose flour, divided and more for kneading
- 1 pkg. instant yeast
- 1/2 cup warm milk
- 1/2 tsp. salt
- 1/4 cup sugar, divided
- 7 Tbsp. unsalted butter, room temperature
- 1/3 cup fresh orange juice
- 1 Tbsp. water
- 4 eggs, lightly beaten
- 1 egg, for egg wash, lightly beaten
Step 1: In a medium bowl, add 1 cup flour, yeast, and 1 Tbsp sugar.
Step 2: Pour in warm milk and stir briefly just to well all ingredients.
Step 3: Allow to proof for 30-40 minutes, or until doubled in size, puffy, and bubbly. (Next time I will just proof without the flour)
Step 4: While yeast is proofing, in a large bowl, add in the rest of the flour, salt, remaining sugar, butter, water, juice, and 4 eggs.
Step 5: Stir with a wooden spoon until all the dry ingredients are moistened and well blended.
Step 6: Add in the yeast mixture.
Step 7: Stir together until well blended. (I had to add 4-5 handfuls of flour to become solid enough to knead)
Step 8: Scrape the sticky dough onto a well-floured surface.
Step 9: Knead the dough, while adding additional flour, until dough is no longer sticky and is soft, smooth, and elastic.
Step 10: Carefully divide dough into 6 equal portions.
Step 11: Form into balls.
Step 12: Make a flow design with the balls on a parchment lined baking sheet (Don’t worry about gaps and try to keep it center)
Step 13: Cover lightly with plastic wrap and then a kitchen towel.
Step 14: Allow to rise until doubled in size, about 1 1/2 – 2 hours.
Step 15: Preheat oven to 350°F
Step 16: Brush the dough with the egg wash.
Step 17: Bake for 35-40 minutes, or until a deep golden brown color. (Branches of the star will have started to pull away from center and if you tap the bottom it should sound hollow.)