Vanille brioche recept
Vanilla Brioche Recipe
Rated 5.0 stars by 1 users
Servings
6
Prep Time
2 hours
Cook Time
20 minutes
Indulge in the light, buttery goodness of these Vanilla Brioches, a perfect blend of soft dough and fragrant vanilla. Made from a simple yet rich yeast dough, these brioches are crafted with warm milk, a touch of sugar, and a hint of vanilla extract for an irresistible aroma. The dough is carefully kneaded and allowed to rise, ensuring its fluffy texture.
Each portion is shaped into ovals, brushed with vanilla-infused butter, and rolled into elegant forms before being baked to golden perfection. The result is a tender, pillowy bread with subtle layers of buttery richness. Finished with a coating of melted butter right out of the oven, these brioches stay moist and flavorful.
A dusting of powdered sugar adds the final touch, making them as delightful to look at as they are to taste. Perfect for breakfast, an afternoon treat, or a light dessert, these Vanilla Brioches are sure to become a favorite for anyone who appreciates simple yet sophisticated baked goods.
Ingredients
For the Dough
- • 250 g all-purpose flour (Type 405) (2 cups)
- • 40 g sugar (3 tbsp)
- • 1/2 tsp salt (1/2 tsp)
- • 120 ml lukewarm milk (1/2 cup)
- • 20 g soft butter (1 1/2 tbsp)
- • 1 tsp vanilla extract (1 tsp)
- • 1 tsp instant dry yeast (1 tsp)
- • 1 egg (size M) (1 egg)
For brushing and flavour
- • 40 g soft butter, mixed with 1 tsp vanilla extract (3 tbsp butter + 1 tsp vanilla)
- • 20 g melted butter, for brushing before and after baking (1 1/2 tbsp)
Directions
- 1. Sift the flour into a bowl and create a well in the center. Add the dry yeast, a bit of the sugar, and about 3 tablespoons of lukewarm milk to the well. Cover and let rest for about 10 minutes until the yeast foams.
- 2. Add the remaining milk, sugar, salt, the egg, the soft butter, and 1 teaspoon of vanilla extract. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
- 3. Divide the dough into 6 equal balls (about 75 g each). Roll each ball into an oval shape, roughly 10 x 15 cm.
- 4. Brush each oval dough piece with the vanilla-infused soft butter. Make multiple cuts across the middle of each oval, but not all the way to the edges.
- 5. Roll each piece of dough gently from the short side to form a compact roll. Place the roll into the greased muffin tin, with the ends facing downward.
- 6. Cover and let the rolls rise for another 20–30 minutes, until they have visibly risen. Brush them with some melted butter.
- 7. Preheat the oven to 180°C (350°F) and bake the brioches for 20–25 minutes until golden brown.
- 8. After baking, brush the brioches with the remaining melted butter, cover, and let rest until the butter is absorbed. Finally, dust with powdered sugar.
Vanilla Brioche Questions
The key to achieving soft and fluffy vanilla brioches lies in a few essential techniques. Proper kneading is crucial, as it helps develop gluten, which gives the dough its elasticity and light texture. Knead the dough for about 10 minutes until it becomes smooth and pliable. Additionally, allowing the dough to rise in a warm, draft-free environment is important to ensure the yeast activates fully, doubling the dough's size during the first rise. Enriching the dough with soft butter and lukewarm milk further enhances the texture and flavor. Cold ingredients can hinder the yeast's performance, so ensuring all components are at the right temperature is essential. By following these steps, you can create perfectly soft and airy brioches every time.
Fresh yeast can easily be substituted for instant dry yeast in this recipe. Generally, the conversion ratio is three times the amount of fresh yeast to dry yeast. In this case, you would need about 9 g of fresh yeast. To use fresh yeast, crumble it into the lukewarm milk and sugar mixture in the first step, ensuring it dissolves completely before proceeding. Fresh yeast often imparts a slightly richer flavor to the dough but requires careful handling to activate properly. Whether using fresh or dry yeast, the brioche will maintain its soft and flavorful character.
To infuse your brioches with a rich vanilla flavor, it’s important to choose high-quality ingredients and use layering techniques. Opting for pure vanilla extract over artificial flavoring ensures a deep, natural taste. Additionally, mixing soft butter with vanilla extract for brushing creates a subtle yet consistent vanilla aroma throughout the dough. For an extra luxurious flavor, the seeds of a vanilla pod can be added directly to the dough or butter. These simple steps ensure the vanilla flavor is pronounced but not overpowering, adding an aromatic depth to every bite.
Shaping the vanilla brioches into rolls can be done easily with a few simple steps. Start by dividing the dough into equal portions and rolling each into an oval about 10 x 15 cm. To create the signature look, make shallow cuts across the center of each oval without slicing all the way to the edges. This technique adds texture and enhances the presentation. Gently roll the dough from the short end to form a compact cylinder and place the rolls seam-side down in a greased muffin tin. This shaping method ensures the brioche retains its form during baking and results in a beautifully layered appearance.
To keep vanilla brioches fresh, store them in an airtight container or resealable bag at room temperature for up to two days. For longer storage, freezing is the best option, as the brioches can be kept for up to two months. When reheating, the oven is ideal for restoring softness—preheat it to 150°C (300°F) and warm the brioches for five to seven minutes. For quick reheating, the microwave works well; simply heat individual brioches for 15–20 seconds. To prevent them from drying out during reheating, placing a small bowl of water in the oven can help retain moisture and keep the brioche as soft and delicious as when freshly baked.
