Soft Vendean Brioche: Easy and Delicious
Enjoy the tender crumb of authentic Vendée brioche—light, buttery, and subtly scented with orange blossom. This simplified recipe makes it effortless to recreate the famous French sweet bread at home, bringing bakery-style flavor to your breakfasts, brunches, or afternoon treats.
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Preparation 30 min
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Rest 3 h 30
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Baking 35 min
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Servings 1 large brioche
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Level Débutant
Ingredients
For the dough
For the egg wash
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Preparation steps
Activate the yeast
Prepare the dough
Shaping
Baking
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 38 min
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Soft Vendean Brioche: Easy and Delicious
Enjoy the tender crumb of authentic Vendée brioche—light, buttery, and subtly scented with orange blossom. This simplified recipe makes it effortless to recreate the famous French sweet bread at home, bringing bakery-style flavor to your breakfasts, brunches, or afternoon treats.
Ingredients
For the dough
- T45 or T55 flour : 500 grams
- Eggs : 2
- Caster sugar : 100 grams
- Dry baker's yeast : 10 grams
- Milk (Lukewarm) : 120 milliliters
- Unsalted butter (Softened) : 80 grams
- Whipping cream 30% : 1 tablespoon
- Orange blossom aroma : 1 tablespoon
- Amber rum (Optional) : 1 tablespoon
- Salt : 1 teaspoon
For the egg wash
- Egg Yolk : 1
- Milk : 1 tablespoon
Preparation steps
Activate the yeast
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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
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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. -
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
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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
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Bake for 30 to 35 minutes.
Let cool on a wire rack. - Temperature: 180°C
- Heat: rotary
- Baking time: 38 min