Vanilla Brioche by @louloukitchen_

1h10

5 servings

🍞

7 g

Baker's Yeast

🥛

100 ml

Whole Milk

🥚

100 g

Eggs

🍬

70 g

Sugar

🍬

8 g

Vanilla Sugar

🍦

5 g

Vanilla Bean

🥛

200 ml

Heavy Cream

🌾

500 g

Flour

🍬

Sugar Pearls

🥚

18 g

Egg

🥛

Milk

Preparation Steps

  1. Step 1/13

    Pour the warm whole milk into a mixing bowl and stir in the baker's yeast.

    🥛Whole milk
    🍞Baker's yeast
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/13

    Let the yeast mixture rest for 10 minutes, until lightly foamy.

    🥣Mixing bowl

  3. Step 3/13

    Split the vanilla bean lengthwise and scrape out its seeds.

    🍦Vanilla bean
    🔪Knife

  4. Step 4/13

    Add the 2 eggs, sugar, vanilla sugar, vanilla seeds, crème fraîche, and wheat flour to the yeast mixture.

    🥚Egg
    🍬Granulated sugar
    🍬Vanilla sugar
    🍦Vanilla bean
    🥛Full-fat crème fraîche
    🌾Wheat flour
    🥣Mixing bowl

  5. Step 5/13

    Knead the dough for 15 minutes with a stand mixer, or knead by hand for about 20 minutes.

    🥣Mixing bowl

  6. Step 6/13

    Cover the dough and let it rise for 120 minutes in a warm place.

    🥣Mixing bowl

  7. Step 7/13

    Gently deflate the risen dough on a lightly floured work surface.

    🌾Wheat flour
    🥐Dough scraper

  8. Step 8/13

    Divide the dough into 4 equal pieces and shape each piece into a large ball.

    🥐Dough scraper
    🍳Baking sheet
    📜Parchment paper

  9. Step 9/13

    Arrange the dough balls on the lined baking sheet and let them rest for 15 to 20 minutes.

    🍳Baking sheet
    📜Parchment paper

  10. Step 10/13

    Whisk the egg yolk with a small amount of whole milk to make the glaze.

    🥚Egg yolk
    🥛Whole milk
    🥣Mixing bowl
    🥄Whisk

  11. Step 11/13

    Brush the risen dough balls with the egg glaze and sprinkle them with pearl sugar.

    🥚Egg yolk
    🥛Whole milk
    🍬Pearl sugar
    🖌️Pastry brush

  12. Step 12/13

    Bake at 175°C (350°F) for 25 minutes, until the brioche is deeply golden and risen.

    🍳Baking sheet

  13. Step 13/13

    Cool the brioche for at least 15 minutes before serving.

    🍳Baking sheet

Composition

Ingredients

Types

Baking, Dairy, Eggs, Sweeteners, Flavorings

Ingredients

Baker's yeast, Whole milk, Eggs, Sugar, Vanilla sugar, Vanilla bean, Heavy cream, Flour, Sugar pearls, Egg, Milk

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

430 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 68g, Sugars: 17g, Fat: 14g, Saturated fat: 8g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 84mg, Iron: 2.4mg, Potassium: 160mg, Sodium: 80mg

Vitamins

Vitamin A: 105µg, Vitamin B2: 0.2mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Whisk, Dough scraper, Rolling pin, Pastry brush, Baking sheet, Parchment paper

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Breakfast, Dessert, Sweet bread

Occasions

Breakfast, Brunch, Snack, Family meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Lightly crunchy

Flavors

Vanilla, Sweet, Rich, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store completely cooled brioche in an airtight container,Keep away from direct sunlight and heat), fridge : 5 days (Store in an airtight container,Warm briefly before serving for a softer texture), freezer : 2 months (Freeze cooled portions in an airtight freezer bag,Thaw at room temperature before reheating)