Recipe: Brioche Vendéenne

Name: Brioche Vendéenne
Prep time: 10 min
Cook time: 25 min
Total time: 215 min
Ingredients: 1 kg de farine tamisée (type 55); 2 cuillerées à café de sel fin; 6 oeufs entiers; 225 à 250 g de sucre; 250 g de beurre ramolli; 25 cl d'eau tiède; 40 g de levure de boulanger (5 cl delait); 3 c à soupe de rhum brun; 3 c à soupe de vanille; 2 c à soupe de fleur d'oranger; 1 jaune d'oeuf délayé dans un peu de lait(pour dorer).

By ricou ★ ★ ★ ★ ★ 5/5 (5 reviews) Desserts

Prep 10 min

Cook 25 min

Rest 3h

Total 3h35

Ingredients

1 kg of sifted flour (type 55)
2 teaspoons of fine salt
6 whole eggs
225 to 250 g of sugar
250 g of softened butter
25 cl of lukewarm water
40 g of baker's yeast (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).

Step-by-step directions

1 in a bowl, dilute the yeast with a little barely lukewarm milk and let rise at room temperature for a good 1/4 hour

2 in a large bowl, put the flour in a well and the salt, add all ingredients except the butter.
mix everything by beating lightly then stir with your hands (or with a mixer) until the dough no longer sticks.

3 form the dough into a ball, flour it lightly then let it rest covered with a clean cloth 1 to 2 hours in a warm place, away from drafts.

4 after this resting time, the dough has risen in volume. break it and incorporate the softened butter gradually.
grease the baking sheet.
divide the dough into three long strips to make braids.
place on the baking sheet. let it rise again, approximately one hour.

5 glaze the entire surface with egg diluted in a spoonful of milk using a brush.

6 bake in a preheated oven at 180°C for approximately 25 minutes.

7 let cool on a rack after cooking.
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