Hello my friends!
Today it’s back to kneading!!
We are going to make a delicious brioche from Vendée!!
This is a traditional recipe from the French region called Vendée. It is located on the western side of France, on the Atlantic coast. Even though I love this brioche from Vendée, I didn’t know the recipe.
So I made research and saw several versions, which is often the case which traditonal recipes… So I cooked a version that looks good to me! 🙂
As a result, we have a very yummy brioche, which a super moist crumb, heavenly for breakfast or for a nice afternoon snack!
The making process of the brioche from Vendée is very similar to the ones that you can already find here on the blog. The particularity is the thick cream (or mascarpone as I used here). That is the ingredient that will make this brioche so special.
Finally, I decided to make a braided brioche out of it and cook it in a cake mold, but you can go for other shapes.
The main advantage of this recipe is that you can keep it a rather long time. The amazing moist of this brioche lasts 3 days!! Well, if it is not eaten by then…
As an official “brioche addict”, this is my final opinion: must do!!!
A food processor with hook (or a few muscles),
A cake mold
And a pastry brush.
So let’s bake some brioche from Vendée!!
The recipe, Chef!
The Brioche from Vendée
- 500 g all purpose flour
- 5 g instant yeast or 10 g fresh one
- 2 eggs
- 125 g milk
- 2 tablespoons mascarpone
- 75 g butter at room temperature
- 110 g sugar
- 4 g salt or 1 teaspoon
- 2 tablespoons orange blosson extract
- 2 tablespoons milk
- Brown sugar
Warm up the milk and mix it with the yeast.
Pour the flour in your food processor bowl. Add the sugar, the salt.
Pour the milk/yeast mixture while your food processor is running at medium speed.
Add the beaten eggs, the 2 tablespoons of orange blosson extract and the mascarpone.
Let running for 5 minutes at least then add the butter cut in pieces.
Keep kneading for 5 minutes (speed 3-4 on a scale from 1 to 6).
Place a linen on your bowl and leave to rest in a warm and humid place for 2 hours. Your dough should double.
After that time, work your dough gently in order to release the yeast gaz.
Make 3 balls, shape them in strings and braid the brioche.
Place it in a buttered mold.
Leave to rest for another one hour.
Preheat your oven at 180 degrees.
Your dough has grown enough now.
Brush the milk on top and spread brown sugar.
Bake your brioche for 25 minutes.
Let cool down on a grid.