Food Friday: Brioche Vendéenne

Posted by Lipglossiping On September - 16 - 2014

When I think about French food, I think fuss… showiness… style over substance…

In case you’re wondering, I pretty much think about British food as the complete opposite.  I mean, how could you not equate fuss and frippery with a country famous for producing cute little boxes of multi-coloured macarons for heaven’s sake?  Suffice to say, I usually steer clear of attempting to recreate French cuisine.  I am not a patient cook and I am, in no way at all, a perfectionist.

Which is why I wasn’t at all sure about my strange hankering to rustle up a loaf of brioche.  And not just any old brioche, but the kind of brioche that I grew up with when I spent my summers in the Vendée.

The Vendéenne Brioche is all about a light, cakey texture with just the right amount of sweetness.  Many in France will spread their morning slice with jam but I’m an all-butter purist, just make sure that it’s *proper* butter though, ok?

brioche-vendeenne

My brioche recipe is fairly basic as most go… I didn’t attempt to add Orange Blossom Water as some do and the same goes for rum!  I wasn’t going to spend £££ (or should I say ) on ingredients that I might never use again.  However, now that I’ve got the basic recipe under my belt, I may be a little more adventurous next time.

You will need:

220ml milk (regular or semi-skimmed, no fully skimmed please!)
1 large egg, beaten
85g caster sugar
80g butter, room temperature
10g fast-action yeast
500g plain flour
1tsp salt
1tsp vanilla extract (good quality)

If you’ve got a stand mixer with a dough hook, I ain’t gonna lie… all the better.  But of course, this can easily be done with some good old-fashioned elbow grease.

Warm the milk to around 35 degrees celsius (tepid) before adding the sugar, vanilla extract, and beaten egg.  Then in this order: add the salt, the butter, the flour, and finally the yeast.

Bring the ingredients together until a smooth dough forms, making sure that you’ve combined all the ingredients well.

Place the dough into a bowl, covering it with a tea-towel and leave it to rise for 1 hour in a warm place.  I usually turn the oven onto 50 degrees c for around 2-minutes before switching it off, letting out a little of the heat (you want it warm, not hot!) and then shutting the oven door on my dough after another minute has passed.

After an hour, your dough should have (roughly) doubled in size.

Tip your dough onto a lightly-floured surface and punch it to release the gas from the yeast.  Split it into two equal halves and get ready to braid.

I use this video for braiding inspiration… it’s a lot easier than a 3-stranded braid and looks super-authentic once baked!

Once braided, place your brioche onto its cooking surface.  I prefer to cook my brioche (and other breads) on a silpat or parchment-lined baking sheet but you can pop it in an oiled tin if you prefer.  Put it back in the oven (or other warm place) for a second rise, another hour will do.

Brush the surface of your brioche with egg (add a few drops of white vinegar for a super-shiny crust) and bake it in the centre of a preheated oven at 180 degrees celsius for anything between 20-30 minutes.  Check the colour of the top regularly to get an idea of how quickly your loaf is cooking.

Once removed from the oven, let it cool and enjoy the fruits of your labour with a generous slathering of butter, or jam… or both if you’re feeling particularly decadent!

brioche

Bon Appetit!

if you liked this post, please don’t forget to check out my subscriber options, here


3 Responses to “Food Friday: Brioche Vendéenne”

  1. Oh. This post was supposed to schedule… for err, Friday. It’s gonna mess with your HEADS when my auto-post-it-to-every-social-network-available widgets kick in.

    Friday? FRIDAY? But it’s only TUESDAY! *sob* etc. etc.

    SORRY!!!

  2. Hello there, I’m a loyal reader but have never commented here before.
    However when I read something that makes me jump to the ceiling, I do feel the need to say something.
    Especially this sentence: “When I think about French food, I think fuss… showiness… style over substance…” –> It’s funny you should say that, as this is exactly what I tend to think when I stumble upon British TV programs where contestants make intricately decorated cupcakes and such, with glitter, artificial colourants etc, and where it’s always the same… “substance”: plain cake batter + so-sweet-it-hurts icing (or flavoured cream cheese to spice things up).
    FYI very few French people eat those pretty macaroons as we find them too sweet, frilly and expensive… these are mainly for PR events and tourists 😉 Most of the time we prefer the simple joys of the nearest independent baker’s fresh croissant or pain au chocolat or… brioche – yours looks particularly delicious BTW, well done!

    • You’re quite right… it was an unfair generalisation wasn’t it! I didn’t mean it as an exclusion to all the wonderful and more “simple” foods that I’ve experienced in France, heck… I won’t eat haricot vert anywhere else and no-where makes an apple tart quite so delicious!

      In my defence… I think I was referring precisely to, as you mentioned, the famous “showy” stuff that the French are supposedly renowned for but possibly rarely eaten by native French families? I’m thinking off those patisserie windows full of intricately put-together cakes and the need to own a blow-torch to do a French custard justice, etc. etc. In England, it’s fair to say that you’re lucky if your custard isn’t lumpy…

      I think I was trying to say that French cooking requires a finesse about presentation that hasn’t been ingrained in British cooking culture. We’re much happier to serve something to our family that looks like a dog’s dinner.. just so long as it doesn’t taste like one! Or maybe that was just my mother…

      Anyway, you’re quite right but I promise that no offence was intended. Just another case of me typing without fully thinking!

Leave a Reply

RANDOM

NARS Spring 2010 Collection - Swatches & Review

Whilst in London last week, I had the opportunity to check out the NARS Spring 2010 Collection and hear a little more about it’s inception …

Sugababes Perfume Winners...

The three lucky winners of my Sugababes perfume giveaway are…. Georgie Foster Monika Wykurz Asmaa Mangera Well done ladies! Expect an email from me shortly …

This week at mah place...

…a sneak peek at some of the posts coming up this week at Lipglossiping.com: ~ Beautiful new brushes and an exciting new online store opening! …

Barielle - High Steppin' Summer 2010 Collection

No idea when this is coming out over here… or even IF it’s coming out, I’m still sulking over the missing Wildflower Collection.  Maybe we …

Open letter to Brands on Twitter and Facebook…

I’ve been sitting on this post since the beginning of the year.  My draft folder has it dated from February!  Why haven’t I posted it? …

Win It! Miss Sporty Metal Flip Duochrome Nail Polishes!

You guys seemed to be quite taken with the trio of duochrome polishes I blogged about last week, so when I was in London, I …

The great big UK Tan Line!

I received an interesting press release yesterday that shows the results of a nationwide survey on fake tanning.  It was conducted by YouTravel.com and I …

Your assistance please!

I have a reader who is currently enjoying the sunnier climes of Australia and needs some foundation help! She’s finding that her base is simply …

Valentine's Day: The Single Girl's Gift Guide (to herself)

So, I’m an old married… and my husband doesn’t buy me Valentine’s gifts.  Instead, he makes me a minimum of three cups of tea a …

The Lipstick League – week of 10.6.13

Question of the Week – What’s the most regrettable hairstyle you’ve ever had? (Details, please!) Answer – Probably my mid-90s spiral perm.  No “details” exist …

POPULAR

CLOSED: Competition Time: Givenchy Very Irresistible L'eau en Rose Perfume!

Want to really spoil Mum this Mother’s Day?  Or perhaps you just want to spoil yourself?  It’s ok… I won’t judge… there are plenty of …

CLOSED - Win it! The Body Shop Expert Brush Collection

I don’t know about you, but I woke up this morning with a distinct “Hello Monday morning, I’ve been expecting you…” kinda feeling.  Maybe it’s …

Win a gorgeous "glow" trio with prizes from Urban Decay, New CID, & Arbonne!

COMPETITION NOW CLOSED! WINNER IS: “IZABELLA” (COMMENT #96045) – WINNER HAS BEEN EMAILED!   It’s still January, the MET office have just issued yet another …

Hello? Is this thing on?

Phew, that was a little unexpected. For those of you who haven’t had the misfortune of reading my hand-wringing tweets and woe-ridden facebook updates, let …

Avoid the brush off with Oral-B Pro-Expert

There’s a new toothpaste in town. It’s lean, mean and err not very minty as it happens.  Featuring the revolutionary bacteria-busting ingredient Stabilised Stannous Flouride, …

Big savings on French Pharmacy brands, win my Escentual.com top picks!

I’m of the firm opinion that for the money, French pharmacy brands offer some of the best solutions for diffcult skin-types. Escentual.com have long been …

Win it! 3 EcoTools Bamboo Bronzer Brushes to win!

I’ve written about these before, you know I love them, I want you to love them too! So why not have a go at winning …

FOTD Busting out of the comfort zone!

You may recall my bitter moans last week about how when presented with a rare opportunity to spend an indecent amount of time playing with …

Dear Obesity...

We have been together for over 20 years, our lives so entwined that I’ve never been sure how to live without you.  I would like …

Urban Decay The Black Palette - Photos & Swatches

The soon-to-be-released Black Palette from US eyeshadow maestro’s Urban Decay is an altogether darker affair than the recent Naked set… The Black Palette includes 6, …

  • Categories

  • Archives

  • Admin

  • Ads