Soft Vendean Brioche: Easy and Delicious

Activate the yeast

• 

  Step 1

  Gently warm the milk (30–35°C / 86–95°F, lukewarm to the touch).
  Pour the milk into a bowl with a pinch of sugar and the dry yeast.
  Let sit for 10 minutes until foamy.

Prepare the dough

• 

  Step 2

  In a large mixing bowl (or stand mixer), combine the flour, sugar, and salt.
  Add the eggs, crème fraîche, orange blossom water, rum (if using), and the activated yeast mixture.
  Knead for 10 minutes on medium speed or by hand until the dough is smooth and uniform.

• 

  Step 3

  Add the softened butter in pieces, a little at a time.
  Continue kneading for another 10 to 15 minutes until the dough is soft, elastic, and pulls away from the bowl.
  Form into a ball, cover with a kitchen towel, and let rise for 2 hours in a warm place (e.g., an off oven with the light on) until doubled in size.

Shaping

• 

  Step 4

  Punch down the dough and shape into a braid or traditional oval loaf.
  Place on a parchment-lined baking tray or in a greased loaf pan.
  Cover with a towel and let rise again for 1 to 1.5 hours.

  Preheat the oven to 180°C (350°F).
  Brush the brioche with the egg yolk + milk mixture.

Baking

• 

  Step 5

  Bake for 30 to 35 minutes.
  Let cool on a wire rack.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 38 min