Vendee Tresse

08 Jul Vendee Tresse

Posted at 11:36h in International by jindesign 0 Comments

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A light and airy French braided brioche that is rich in eggs and sugar, with a fragrant aroma of rum, vanilla, orange and butter. This brioche can be made into various shapes and sizes with some creations weighing between 10 to 20 kilos!

SERVING SIZE

TIME REQUIRED

Preparation: 45 minutes
Baking: 20 minutes
Total waiting/resting: Overnight required

SERVING SUGGESTION

Delightful on its own or pair it with a nice fruit jam and a cup of tea.

INGREDIENTS

Dough	Quantity
Bread flour	300g
Eggs	120g
Milk	30ml
Salt	5g
Sugar	96g
SAF-INSTANT™ Gold instant dry yeast	12g

Roux	Quantity
Sugar	45g
Rum	21ml
Orange Blossom Water	9ml
Vanilla Extract	3ml
Butter	105g

PRE-PREPARATION

(To be prepared one day in advanced of preparing the dough.)
1. Melt the butter and add-in the sugar (45g), rum, orange blossom water and vanilla extract.
2. Mix with a whisk until you achieve a homogeneous mixture.
3. Store in fridge.

PREPARE THE DOUGH

1. Place all the ingredients in the mixer except for the butter preparation.
2. Mix for 4 minutes on low speed and 10 minutes on high speed.
3. Add in the butter preparation and mix 4 minutes on low speed and 3 minutes on high speed.
4. Final dough temperature should be approximately 28˚C.
5. Cover and let it rest for 1 hour at approximately 30˚C.

SHAPING

1. Divide the dough equally at 100g each.
2. Pre-shape each dough into short baguette.
3. Cover and let it rest for 20 minutes.
4. Shape, roll and lengthen the dough to around 30cm.
5. On a lightly floured work surface, take 3 dough and braid them as you would for hair, pinching the ends and tucking them under to keep the braid intact. (Make it into a circle as shown in the image or into various shapes as you like)
6. Brush the surface with eggs.
7. Cover and let it rest for 3 hours at 30˚C.
8. Cover with plastic and store in the fridge overnight.
9. Remove the dough from the fridge and let it rest for 4 hours at 30˚C.

BAKING

1. Preheat oven to 160°C.
2. Brush the surface of the dough with eggs.
3. Bake for 20 minutes at 160 ˚C.