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Recipe · Pays de la Loire
Craquelin nantais brioché
Nantes craquelin (pearl sugar brioche)
⏱ 180 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)flour
3eggs
120 g (4 oz)soft butter
60 g (2 oz)sugar
1 packet8 g packet of baker’s yeast- 120 g (4 oz)pearl sugar
50 ml (3½ tbsp)orange blossom water
- 400 g (14 oz) flour
- 3 eggs
- 120 g (4 oz) soft butter
- 60 g (2 oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 120 g (4 oz) pearl sugar
- 50 ml (3½ tbsp) orange blossom water
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, sugar, yeast, eggs and orange blossom water and knead for 10 minutes.Making it from scratch? See the yeast dough — rises ~2 h
- Knead in the soft butter until smooth and glossy.
- Work in the pearl sugar.
- Cover and let rise for 1½ hours until doubled, then punch down gently.
- Shape into a ball, place in the buttered mold and let rise 1 hour more.
- Brush with egg wash and bake at 180°C (350°F) for 30 minutes until golden.
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