1 kg of flour
14 g of baker’s yeast in a sachet (preferably super active) or 1 cube of baker’s yeast
1 tsp salt
25 cl of hot milk
Mix flour, baking powder, sugar and salt.
Add the eggs, then the softened butter.
Add lukewarm milk and knead to obtain a soft, non-sticky dough. (in the robot about 5 min)
Shape into a ball, place in a container and cover with a tea towel.
Leave to rise for about 1 hour to 1 hour 30 minutes
(I use my microwave as an oven by boiling a little water in a large bowl while kneading the dough…when the dough is ready I drain the water, wipe lightly and place the dough before putting everything back in the microwave off so there is no risk of drafts and the rising starts quickly)
At the end of this time the dough will have doubled in volume.
We “break” the dough by pressing in the middle.
Work it again (if necessary add raisins or candied fruit).
It can be plaited very easily to make Vendée brioches.
We can make balls of 80 to 100 g which we will place by 3 in cake moulds.
You can also make raisin bread (snails) or Chinese brioche, apple brioche.
Leave to rise again in a warm place away from drafts until the brioche has again doubled in volume.
Bake the nattée brioche for 20 mins at 180°C (thermostat 6), 30 to 35 mins for a Nanterre brioche (in the cake tin),