After the post about yeast dough and my favorite cookbook on home baking, many of you requested that I share some recipes. And I’d love to oblige of course! The recipes in said book however are copyrighted material owned by the publisher, and I take intellectual property seriously.
But good news! Because of the high demand I’ve contacted Marcsi, the author and face behind Limara Péksége and she was kind enough to agree that I translate and convert recipes from her blog to share with you guys.
I’ve chosen her amazingly soft and fluffy vanilla brioche, a spectacular pastry looking like you picked it up from a chic high street French bakery. It’s guaranteed to impress with it’s fancy voluted shape, yet it’s much less difficult to make than you’d think.
Brioche, sometimes also referred to as the queen of yeast doughs, is a leavened Viennoiserie (the group of Viennese-style baked goods): it is made like bread, but has the richness of pastry because of the added eggs, butter, milk and sugar.
It is common to fill brioche with both sweet and savoury fillings although in this recipe, the vanilla is kneaded straight into the dough itself. Those lovely, tiny black seeds! Also this time, I had some leftover sliced almonds from Christmas baking which I sprinkled the chignons with (optional).
Rich and tender, this sweet treat is perfect for breakfast with butter and homemade jam, or would be an amazing snack to accompany a steaming cup of tea, latte, or hot chocolate and a girly chat.
They are best eaten fresh and warm, but stay soft and very enjoyable the day after thanks to the butter content.
And now without further ado, the recipe as promised:
Recipe adapted from Limara Péksége.
600 g/1.32 lbs all-purpose flour
seeds of 1 vanilla pod, scraped out
1 tsp salt
3 tbsp granulated sugar
1 egg + 1 yolk of an egg
3 tbsp sunflower oil
300 ml/10.1 fl oz warm milk
30 g (1.06 oz) fresh yeast or 9 g (1/3 oz) active dry yeast
150 g/5.3 oz butter, room temperature
1 egg whisked, for eggwash
- If using fresh yeast, add 1 tbsp sugar to 1/3 of the milk in a mug, crumble yeast in it and mix with 1 tbsp flour. Let yeast starter rise for 15 min, until top is crackled.
- If using dry yeast, sift it with the flour.
- Add all ingredients except butter to the bowl of an electric mixer attached with the dough hook, start kneading on low. After dough comes together, continue kneading on medium, for around 15 min.
- Cover, let rise in a warm place until doubled in size, about 45 min.
- Turn dough onto a lightly floured surface and divide to 6 or 12 equal parts, depending on how big brioches you want.
- Roll out dough balls to 6 mm / 1/4″ thickness and spread 1/6 or 1/12 of the butter on each. (Step A)
- Beginning with the long side, roll up buttered dough jelly roll fashion, to form approx. 40 cm/15.5” length ropes. (Step B)
- Make the chignons, tucking the end of the dough underneath. (Step C)
- Lay brioches on a baking sheet covered with parchment paper, keeping enough distance between them and let rise for 45 min or until doubled in size.
- Preheat oven to 180°C/355°F. Wash brioches with the egg, than bake for around 20 min, until golden.
- Cool on a rack.