Brioche Nanterre

Brioche Nanterre

Nanterre brioche is a variant of the classic French brioche, characterized by its elongated shape and tender, spongy texture.  Its name comes from the French city Nanterre.  It is prepared with ingredients such as flour, eggs, sugar and butter, resulting in a delicious sweet bread, perfect to enjoy for breakfast or snack.


• 500 g of wheat flour

• 10 g of salt

• 70 g of sugar

• 15 g of fresh yeast

• 4 eggs

• 200 g butter at room temperature, cut into small pieces

• 1 egg for the glaze (optional)

• Pearl sugar to decorate (optional)

When making Nanterre brioche, make sure all ingredients are at room temperature to achieve a uniform dough.  Also, be patient during the kneading and resting process to get a fluffy and delicious brioche.


1. Dissolve the yeast in a little warm water with a pinch of sugar and let it sit until it bubbles.

2. In a large bowl, mix the flour, salt and sugar.  Make a well in the center and add the beaten eggs and dissolved yeast.  Mix well.

3. Knead the dough on a floured surface until smooth and elastic.

4. Add the butter little by little, kneading continuously until it is completely incorporated and the dough is soft and elastic again.

5. Let the dough rest in a bowl covered with a damp cloth for about 1-2 hours, or until it has doubled in size.

6. Divide the dough into two equal parts.  Then, divide each part into three smaller parts and roll each one into long cylinders.

7. Braid the dough cylinders so that you get two long braids.  Place each braid in a greased loaf pan.

8. Let the braids rest in the molds for 1-2 hours, or until they have doubled in size again.

9. Preheat the oven to 180°C.

10. Optional: Beat an egg and brush the surface of the braids.  Sprinkle pearl sugar on top for a decorative touch.

11. Bake in the preheated oven for approximately 25-30 minutes, or until golden brown.

12. Let cool before cutting and enjoying.

I hope you enjoy making and eating this delicious Brioche Nanterre!


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