Brioche Vendéenne with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 75g (1/3 cup) granulated sugar 75g (1/3 cup) granulated sugar
• 5g (1 tsp) salt 5g (1 tsp) salt
• 4 large eggs, at room temperature 4 large eggs, at room temperature
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• Zest of 1 lemon or orange Zest of 1 lemon or orange
• Egg wash (1 egg beaten with 1 tbsp water) Egg wash (1 egg beaten with 1 tbsp water)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 38g (10g sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. 2.
   Make a well in the center and add the eggs, softened butter, and citrus zest.
3. 3.
   Mix the ingredients together until a sticky dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 2 hours, or until doubled in size.
6. 6.
   Punch down the dough to release any air bubbles and divide it into three equal portions.
7. 7.
   Roll each portion into a long rope and braid them together.
8. 8.
   Transfer the braided dough to a greased baking pan and cover it with a kitchen towel. Let it rise for another 1 hour, or until it doubles in size.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Brush the brioche with the egg wash and bake for 25-30 minutes, or until golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature before incorporating it into the dough. This will ensure a smooth and even texture in the brioche.

Tips & Tricks

• For a richer flavor, you can add a splash of vanilla extract to the dough.
• To achieve a shiny crust, brush the brioche with the egg wash twice during baking.
• If you prefer a sweeter brioche, you can sprinkle some pearl sugar on top before baking.
• Leftover brioche can be sliced and toasted for a delicious breakfast or used to make French toast.
• For a savory twist, you can add herbs such as thyme or rosemary to the dough.

Serving advice

Serve the Brioche Vendéenne warm or at room temperature. It is perfect on its own, but you can also enjoy it with butter, jam, or Nutella. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation of the Brioche Vendéenne, dust it lightly with powdered sugar before serving. You can also garnish it with fresh berries or a sprig of mint for an elegant touch.