Vanilla Brioche
8 servings
210 minutes
Brioche with vanilla is a true masterpiece of French cuisine, embodying elegance and exquisite taste. Its history dates back centuries when French bakers sought to create pastries with a delicate texture and rich aroma. This airy bread impresses with its softness, tenderness, and subtle creamy flavor enhanced by vanilla notes. Each bun has a light sweetness, making it an ideal complement to morning coffee or afternoon tea. Brioche pairs wonderfully with jams, creamy butter, or even delicate pâtés. Thanks to prolonged kneading and a special preparation technique, the dough becomes elastic while the baked product is airy and golden. The French consider brioche a symbol of refined taste and enjoyment as it transforms a simple meal into a true gastronomic delight.
1
Sift the flour. Add salt, then sugar. Crumble the yeast into it as well.
- Wheat flour: 500 g
- Salt: 12 g
- Sugar: 80 g
- Fresh yeast: 25 g
2
Cut the butter into small cubes and place it in the refrigerator.
- Butter: 250 g
3
Take six cold eggs (they whip better), crack them into a bowl, and add vanilla. Pour the eggs into the flour mixture and mix with a mixer. A spiral attachment is needed, not a paddle. Kneading brioche dough by hand is very difficult. Knead for about fifteen minutes until the dough becomes smooth and elastic, so it stretches and doesn't tear. A sure sign of dough readiness is the sound of slapping against the bowl or dough mixer: this means the dough no longer sticks to the walls.
- Chicken egg: 7 pieces
- Vanilla extract: 1 teaspoon
4
Add cubes of cold butter to the dough and knead it again until smooth and elastic for another fifteen to twenty minutes.
- Butter: 250 g
5
Cover the dough with plastic wrap and place it in a warm place for forty minutes. Then knead it — gather the sides a couple of times and press into the center. Flatten it into a flatbread about 30 cm in diameter and place it in the freezer for an hour or in the refrigerator overnight.
6
Divide the dough into balls with a diameter of 5 cm. Roll smooth balls, place them on a baking sheet lined with parchment paper or a rack, and let them sit in a warm place for another hour. The brioche should double in size there.
7
Make cross cuts on each brioche with scissors and brush with beaten egg. Place in a preheated oven at 170 degrees for ten minutes.
- Chicken egg: 7 pieces
