The Brioche Vendéenne is an enriched dough with butter (250 g), eggs, and sugar (225 g), flavored with dark rum, vanilla, and orange blossom water. The key: braid the dough after 2 hours of resting. Bake 25 minutes at 180°C. Serve it warm or cold, perfect for breakfast or afternoon tea.
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Ingredients

  • 2.2 lb (1 kg) of sifted flour (type 55)
  • 2 teaspoons of fine salt
  • 6 whole eggs
  • 225 to 8.75 oz (250 g) of sugar
  • 8.75 oz (250 g) of softened butter
  • 1.1 cups (25 cl) of lukewarm water
  • 1.4 oz (40 g) of baker's yeast (1.7 fl oz (5 cl) of milk)
  • 3 tablespoons of dark rum
  • 3 tablespoons of vanilla
  • 2 tablespoons of orange blossom water
  • 1 egg yolk diluted in a little milk (for glazing).