Brioche Vendéenne
Introduction to Brioche Vendéenne
Brioche Vendéenne is a traditional French bread, recognized for its soft, fluffy texture and rich flavor. Originating from the Vendée region in France, this brioche is often associated with festive occasions, particularly Easter and weddings. It carries a historical significance, as it was initially made to celebrate religious events and family gatherings. Its classic braid shape and aromatic vanilla and orange blossom flavors make it a favorite among locals and visitors alike.
The History of Brioche Vendéenne
The origins of Brioche Vendéenne trace back to the Middle Ages, with recipes passed through generations by Vendéan bakers. Traditionally, it was made for special events and to welcome distinguished guests. This brioche distinguished itself from others by incorporating regional ingredients like vanilla and orange blossom water, which were considered luxurious during that time.
Ingredients for Brioche Vendéenne
- Flour - 500g
- Sugar - 100g
- Eggs - 3
- Butter (softened) - 125g
- Milk - 60ml
- Vanilla extract - 1 tbsp
- Orange Blossom Water - 1 tbsp
- Salt - 1 tsp
- Dry Yeast - 10g
- Cream (optional) - for glazing
Preparation Steps for Brioche Vendéenne
Step 1: Making the Dough
To begin, gather all your ingredients. Warm the milk slightly, ensuring it's not too hot to touch. Dissolve the yeast in the milk and allow it to activate for about 5 minutes. In a large mixing bowl, combine the flour, sugar, and salt together. Make a well in the center and add the eggs, activated yeast mixture, vanilla extract, and orange blossom water. Mix everything gradually.
Step 2: Kneading the Dough
Once the dough begins to come together, add in the softened butter in small chunks, kneading continuously until a smooth dough forms. This process should take about 10 to 15 minutes of continuous kneading by hand, or around 8 minutes if using a stand mixer with a dough hook attachment.
Step 3: First Rise
After achieving a smooth texture, place the dough in a lightly greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm, draft-free location. Allow the dough to rise for approximately 1.5 to 2 hours, or until it has doubled in size. If needed, you can refer to a cooking timer to track this.
Step 4: Shaping the Brioche
Once the dough has risen, gently punch it down to release trapped air. Transfer it to a floured surface and divide it into three equal parts. Roll each piece into a long strand, around 20 inches in length. Braid the strands together by placing one over the other and tucking the ends under to secure the shape.
Step 5: Second Rise
Transfer the braided dough onto a baking sheet lined with parchment paper. Cover it loosely and let it rise for a second time for about 1 hour, or until noticeably puffed. A cooking timer can be useful here too.
Step 6: Baking
Preheat your oven to 180°C (356°F). Optional: Brush the braided dough with cream to achieve a golden crust. Bake for approximately 25-30 minutes, or until the brioche is golden brown. Make sure to monitor closely to avoid over-baking.
Enjoying Brioche Vendéenne
Brioche Vendéenne is best enjoyed fresh, either on its own or with a touch of butter. It also pairs beautifully with jam or honey. For a true taste of Vendée, serve it alongside local cheeses and a glass of wine. This delightfully soft bread is a perfect addition to any breakfast table or afternoon tea.