Brioche Nanterre

Instructions

1. Peel and boil russet potato until tender, about 20 minutes. Drain and mash smooth, then cool to room temperature.
2. In a stand mixer bowl with dough hook, combine bread flour, sugar, instant yeast, and fine sea salt, mixing briefly.
3. Add mashed potato, eggs, lukewarm milk, and vanilla bean paste to the dry ingredients.
4. Mix on low speed until combined, about 2 minutes, then increase speed to medium and knead until the dough is smooth and elastic, about 6 to 8 minutes.
5. Gradually add the softened unsalted butter a few tablespoons at a time, incorporating fully before adding more. Continue kneading until butter is fully absorbed and dough is shiny, about 8 to 10 minutes.
6. Transfer dough to a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to develop flavor and firm the dough.
7. Remove dough from refrigerator and divide into 12 equal pieces, about 70 g each.
8. Shape each piece into a tight smooth ball by pulling edges underneath and pinching seams closed.
9. Butter a 9x5-inch (23x13 cm) loaf pan thoroughly and arrange the shaped dough balls in three rows of four, seam side down.
10. Cover the pan loosely with plastic wrap or a damp towel and proof in a warm, draft-free place until the dough nearly doubles and crowns the pan rim, about 90 minutes.
11. Preheat oven to 375°F (190°C).
12. Whisk the egg and milk together to make egg wash and brush gently over the tops of the proofed buns.
13. Bake for 25 to 30 minutes until the tops are golden brown and the internal temperature reaches 190°F (88°C).
14. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing or serving.