Vendéenne Brioche using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, the Vendée brioche! A delightful treasure from the picturesque region of Vendée in France, where the sun kisses the fields and the aroma of fresh pastries wafts through the air. This sweet, fluffy loaf is not just a breakfast item; it’s a warm hug on a plate, made with love and a splash of dark rum for a cheeky twist. Legend has it that this brioche was first crafted by local bakers to celebrate the harvest, and now it graces tables during festive occasions. With its golden crust and tender crumb, it's perfect for slathering with clotted cream or simply enjoying as is. So, grab your mixing bowl and channel your inner French baker, because once you've tasted this treat, you'll feel like you've taken a mini vacation to the charming French countryside!
Ingredients
- 100 g Milk
- 15 g Fresh baker's yeast
- 500 g Flour t45
- 5 Eggs
- 60 g Granulated sugar
- 125 g Salted butter
- 15 g Orange blossom water
- 20 g Pearl sugar
Steps
Dough
- Add 100 g of milk, 15 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 500 g of flour t45, 4 eggs, 60 g of granulated sugar, 125 g of salted butter, 15 g of orange blossom water in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Lightly oil the bowl.
- Cover with cling film.
- Setaside the dough in the bowl during 1h 30.
- Setaside the dough in the bowl during 2h .
Shaping & Proofing
- Gently deflate the dough on a lightly floured surface.
- Divide the dough into three equal strands.
- Roll each strand into a long rope (about 30cm).
- Braid the three strands together and pinch the ends to seal.
- Place the content of the preparation content on a baking tray.
- Place the braided brioche on a baking sheet lined with baking paper.
- Cover loosely with cling film.
- Setaside the dough on the baking tray during 1h .
Baking
- Preheat the oven at 180°C.
Egg wash
- Add 1 egg in the bowl.
- Whisk the eggs.
Baking
- Gently brush the top of the brioche with the egg wash.
- Sprinkle 20 g of pearl sugar over a preparation content.
- Cook in the oven at 180°C during 25min.
- Cook in the oven at 180°C during 30min.
- If the top starts to brown too quickly, cover loosely with aluminum foil.
- Let the brioche cool on a wire rack before slicing and serving.
- Transfer the content of the baking tray let cool.
- Serve Warm.
