Wednesday 22 September 2021
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Vendée Brioche

FOR THIS RECIPE



  • This brioche is an artisanal speciality from Vendée.
  • Start the recipe the day before

RECIPE STEPS

1/ Leaven to be made two hours before:

INGREDIENTS

  • 100g flour
  • 140 g milk
  • 10 g de baker's yeast

 

 


2/ 2h later

INGREDIENTS

  • 400g flour
  • 120g eggs, beaten
  • 130g sugar
  • 2g salt
  • 20g of rum

3/ Other ingredient

INGREDIENTS

  • 150 g semi-salted butter, melted

Mix everything together and at the end add the 150g of melted semi-salted butter.

Leave the dough to rise for 3 hours at room temperature, form it into a ball and then put it in the fridge.

The next day, shape it, leave to rise at 40°C for about 1½ hours.

 

Bake for 30 to 40 minutes at 160°C

Time to eat!

 

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