Brioche vendéenne

Method

1. 1 Knead the flour with yeast, eggs, sugar, cream, rum, and orange blossom water for 20 minutes.
2. 2 Add softened butter to each piece and knead for another 12 minutes until the dough is glossy and can be stretched into a thin membrane.
3. 3 Refrigerate for 12 hours; longer refrigeration is key to giving Vendée a chewy texture rather than a light and fluffy consistency.
4. 4 Divide the strands into three, braid them, and place them in the mold.
5. 5 Let the dough rise for 2 hours until it almost doubles in size, then brush the surface with egg wash.
6. 6 Bake at 165 degrees for 40 minutes, and cover with foil if the top of the cake browns too quickly.

With an appliance

• Air fryer 1 hr 24 min

  Replace step 6: spray the brioche pan with oil, bake at 180 degrees in a steam oven for 26 minutes, and rotate the pan at minute 13; the top darkens quickly, so cover with parchment paper early; large pans require batches.