Brioche from the Vendée RegionTheWorldWideGourmet.com
Total time: more than 2 hr
Baking time: 45 minutes
Rising time: 4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:290.6 kcal
Proteins:6.3 g
Fats:7.6 g
Carbohydrate:49 g
Fibers:1.5 g
Sugar:12.3 g
Cholesterol:51.1 mg
Sodium:901.1 mg
Calcium:189.4 mg
Energy:1490 kcal
Proteins:32.4 g
Fats:39 g
Carbohydrate:251 g
Fibers:7.8 g
Sugar:63 g
Cholesterol:261.9 mg
Sodium:4620 mg
Calcium:971.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
sifted flour
10
ml
fine salt
3
whole eggs
250
g
sugar
150
g
lukewarm butter
250
ml
lukewarm water
50
g
fresh baker's yeast
120
ml
milk
30
ml
eau de vie
15
ml
orange flower water
METHOD
- In a bowl, combine the yeast with the warm milk and let proof in a warm place for about 10 minutes.
- In another bowl, arrange the flower in a well and add the ingredients. Add the water a little at a time. Mix everything together, beating lightly, then knead by hand until the dough no longer sticks to your fingers.
- Form the dough into a ball, flour lightly and place in a dish; cover with a cloth and let rise for 3 hours in warm draft-free place.
- Grease and flour a baking sheet. Divide the dough into thirds and form into three long "sausages," the traditional shape for the bread.
- Place on the baking sheet and let rise again for about 1 hour.
- Glaze the surface by brushing with an egg beaten with a spoonful of milk.
- Bake in a 180° C (350° F) oven for 25 minutes.
- Make a lengthwise cut down the top of the bread with a knife. Continue baking for 20 minutes longer. Let cool and enjoy!
CHEF'S NOTES
Brioche is a tradition of the Vendée region. To celebrate Easter, every family used to make or order a brioche from the bakery. Every area and every country baker had a special recipe and a little secret that imparted a unique touch to the basic recipe of flour, eggs and butter flavored with orange flower water or eau-de-vie, with or without crème fraîche. The dough was left to rise for a short or a long time, depending on whether a lighter or denser texture was desired. Brioche is lighter than "gâche," which is still the most traditional product. Originally associated with family celebrations and with Easter (to mark the end of Lent), gâche is now available all year long. It is traditional to perform a dance with the brioche at weddings. A special brioche is ordered (sometimes weighing 40 lb.) for all the guests. The big round braided loaf is presented to the groom on a platter, set on a litter that the groom and guests have to carry at arm's length while dancing to prove their strength.
