Print Options:

Traditional Vendée Gâche: the easy recipe

Yields12 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

A brioche that allowed me to rediscover the flavors of my youth when I spent my holidays in a coastal region.

Ingredients
 550 Type T55 flour
 20 Fresh baker's yeast
 110 Milk
 3 Egg (1 for the glaze)
 110 Sugar
 110 Soft semi-salted butter
 1 Sour cream
 1 Vanilla extract
 1 Orange blossom water
 ½ Salt
Directions
1

Put all the ingredients except the butter in the bowl of your mixer and knead with the hook for about 2 minutes at medium speed. Then add the butter cut into pieces and knead again for 2 minutes. Remove the dough from the bowl and place it in a separate bowl. Cover with film and let rise for about 1.5 hours in the oven set to 50°C. It should double in size.

2

Fold the dough onto a floured work surface and shape it into an oval on a silicone mat or on a baking sheet lined with parchment paper. Let it rise again for 30 minutes.

3

To finish, preheat the oven to 160°C. Brush the surface with the beaten egg using a food brush, and score it along its length. Bake for 45 minutes.

Nutrition Facts

0 servings

Serving size

12

en_USEN