- With the mixer still running, add the butter bit by bit, ensuring it is at room temperature, soft but not oily. The dough will fall apart briefly; continue beating until it clings together again, making slapping sounds (about 5 minutes). The dough should be sticky but shiny at this point.
- Shape the dough into a ball and place it in a bowl. Cover with a clean kitchen towel and let rise for 2 hours, or until doubled. After rising, gently deflate the dough and cover with plastic wrap. Chill in the fridge for at least 6 hours to overnight. The dough will double in bulk again.
Almost there! Click next to find out how to shape and bake your Brioche Nanterre.
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