La Brique Brioche

Inspired by the traditional flavors of Vendée, this Brioche Vendéenne recipe brings a touch of French culinary heritage into your kitchen. Made in a bricknic, this method enhances the brioche's moisture and ensures even cooking, resulting in a fluffy, creamy, and golden brown delight.

By Sixtine Blandin

Ingredients:

• 65g tepid milk
• 40g sugar
• 4g dry yeast or 1/4 cube of fresh yeast
• 250g flour
• 1/2 tsp salt
• 1 egg
• 40g butter (at room temperature)
• 1 tbsp crème fraîche
• A few drops of orange blossom water
• 1 egg yolk (mixed with a little water for glazing)

Instructions:

1. Dough Preparation:

   • Mix the milk, sugar, and yeast together until well combined.
   • Add the flour, salt, and egg to the yeast mixture. Knead until it forms a smooth dough.
   • Incorporate the butter, crème fraîche, and orange blossom water. Continue to knead until the dough is smooth and elastic.
   • Let the dough rest at room temperature for 2 hours, then refrigerate overnight to allow it to rise slowly, which facilitates shaping.
     
     

2. Shaping the Brioche:

   • The next day, gently roll out the dough to release any gas build-up. Divide the dough into six long strips.
   • Braid three strips together to form one brioche. Repeat with the remaining three strips to make a second brioche.
     
     

3. Prepping the Brick:

   • Soak the top part of the brick in water to prepare for steaming.
   • Brush the braided brioche with the diluted egg yolk and let it rest for 30 minutes.
     
     

4. Baking:

   • Preheat the oven to 200°C (392°F) and place the whole brick inside for 15 minutes to get it steaming hot.
   • Place the brioche inside the brick and bake for 10 minutes.
   • After 10 minutes, uncover the brick, brush more egg yolk on the brioche for extra shine, and bake for another 10 minutes at 180°C (356°F).
     
     

5. Cooling:

   • Remove the brioche from the brick and oven, and let it cool on a wire rack for at least 20 minutes. This allows the brioche to set and continue cooking slightly, ensuring it retains its shape and texture.

Serving Suggestions: Enjoy your homemade Brioche Vendéenne as a luxurious breakfast or a delightful snack. It pairs wonderfully with salted butter and a hot cup of coffee or tea.

This brioche not only celebrates the unique flavors of Vendée but also showcases the adaptability of traditional recipes to modern cooking methods, making it a perfect blend of the old and new.