Gache vendeenne
| Serves: | 6 |
|---|---|
| Preparation time: | 25 minutes |
| Cooking time: | 25 minutes |
Ingredients
- 110g Président Unsalted Butter
- 125 ml Just Milk Semi-Skimmed
- 2 tablespoons of crème fraiche
- 2 eggs
- 550g Allinson Strong White Bread Flour
- 110g Billingtons Golden Caster Sugar
- 1 tablespoon Silver Spoon Cakecraft Natural Orange Extract
- 1 teaspoon Nielsen-Massey Vanilla Extract
- 1 pack baking powder
- 1 teaspoon of salt
Equipment
- Pyrex Non-Stick Baking Tray
Method
- Make sure the ingredients are at room temperature
- In a bowl, add the milk, the eggs, the salt, then the flour and the Baking powder
- Mix and start to Knead. Add the sugar, the Président Unsalted Butter pieces and knead again. Then add the flavourings and continue to knead for a further 5 minutes. The dough should be smooth, not sticky
- Cover with film and leave to rest for 4 hours at room temperature
- Divide the dough into 3 pieces on a floured surface
- Roll each of the 3 pieces into a long rope shape
- Braid the ropes together and lay onto a non-stick baking tray. Let the dough rise
- Heat the oven at 180°C (gas 6). Glaze the brioche with milk, make an incision on the length and put in the oven for 20 minutes
- Leave to rest for 6 hours
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