La Fouace Nantaise - A Traditional Rum-Infused Brioche
1 pound (500 g) flour, divided, plus more for kneading
1/2 cup (115 ml) milk, warmed to body temperature
7 tablespoons (100 g) unsalted butter, softened to room temperature
4 eggs, lightly beaten
Allow to proof for 20 – 40 minutes or until doubled in size, puffy and bubbly.
Scrape the dough onto a well-floured work surface.
Knead the dough, adding enough extra flour until the dough is no longer sticky and it is soft, smooth and homogenous.
Carefully divide the dough into 5 or 6 equal parts, form into balls and place one in the center of a parchment-lined baking/cookie tray. Place the other balls of dough around the outside of the center ball to form a star shape. Don’t worry if there are gaps between the balls of dough.
Preheat the oven to 350°F (180°C).
Now pop the cork on that chilled bottle of Muscadet and enjoy!