Photograph of the finished Brioche vendéenne

France · Bánh brioche bết kiểu Vendée

Brioche vendéenne

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.2 kg
  • Photograph of Unsalted butter Unsalted butter 440 g
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sugar Sugar 280 g
  • Photograph of Dry yeast Dry yeast 24 g
  • Photograph of Rum Rum 100 ml
  • Photograph of Orange blossom water Orange blossom water 80 ml
  • Photograph of Fresh cream Fresh cream 240 ml
  • Photograph of Salt Salt 20 g

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.

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