Brioche Vendéenne (Main Recipe)
Ingredients
Part Preparo
Process
02. Add the egg yolks and whole eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, and mix at high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
04. Divide into 120 g portions. Round each piece into a ball.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape the braids (each braid with 3 pieces of 120 g) and place them in greased loaf pans (22 x 11 x 10 cm).
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until fully risen.
08. Brush with beaten whole eggs halfway through the fermentation time.
09. Bake at 180°C for approximately 30 minutes in a deck oven.
10. Remove from pans while still warm.
Tips
* Turbo oven: 160°C for approximately 20 minutes.
- For preparing Brioche:
* Divide into 40 g portions. Round into balls.
* Cover with plastic wrap. Let rest for 10 minutes.
* Shape the brioches into ball forms with a small ball on top (approximately 10% of the dough).
* Place in greased molds (8 x 4 cm) and ferment in a fermentation chamber (32°C) for approximately 1:30 hours.
* Brush the surface with beaten whole eggs halfway through the fermentation time.
* Bake at 200°C for approximately 12 minutes in a deck oven.
- Alternative Baking
* Turbo oven: 180°C for approximately 10 minutes.
- It is recommended to use margarine designed for "general use" (80% fat) to improve the coloration and handling of the dough.
- It is possible to substitute fresh eggs with liquid eggs, however, the dough will be slightly more consistent and the crumb slightly darker.
- It is possible to substitute margarine with unsalted butter.
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Dough is added based on the weight of the premix. It may be necessary to increase the yeast dosage and reduce the water dosage. Proper equipment such as a blast freezer and a fermentation chamber is recommended.
- It is recommended to use cold eggs, yolks, margarine, and water to facilitate dough handling.
OTHER YIELDS
- 91 brioches of 36g.
Yield
10 Units of 340 g
Equipment
Mixer , Oven , Scale , Loaf Pan , Brush , Fermentation Chamber , Plastic Bag
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 2.6 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 8.7 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 182 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Brioche Vendéenne (Main Recipe)
How to make it
01. Place Zeelandia Brioche and margarine in the mixer and mix at low speed (speed 1) for approximately 1 minute or until a crumbly mixture forms.
02. Add the egg yolks and whole eggs and mix at low speed (speed 1) for approximately 5 minutes or until homogeneous.
03. Gradually add the fresh yeast and cold water, and mix at high speed (speed 2) for approximately 5 minutes or until reaching the windowpane stage.
04. Divide into 120 g portions. Round each piece into a ball.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Shape the braids (each braid with 3 pieces of 120 g) and place them in greased loaf pans (22 x 11 x 10 cm).
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until fully risen.
08. Brush with beaten whole eggs halfway through the fermentation time.
09. Bake at 180°C for approximately 30 minutes in a deck oven.
10. Remove from pans while still warm.
Tips
* Turbo oven: 160°C for approximately 20 minutes.
- For preparing Brioche:
* Divide into 40 g portions. Round into balls.
* Cover with plastic wrap. Let rest for 10 minutes.
* Shape the brioches into ball forms with a small ball on top (approximately 10% of the dough).
* Place in greased molds (8 x 4 cm) and ferment in a fermentation chamber (32°C) for approximately 1:30 hours.
* Brush the surface with beaten whole eggs halfway through the fermentation time.
* Bake at 200°C for approximately 12 minutes in a deck oven.
- Alternative Baking
* Turbo oven: 180°C for approximately 10 minutes.
- It is recommended to use margarine designed for "general use" (80% fat) to improve the coloration and handling of the dough.
- It is possible to substitute fresh eggs with liquid eggs, however, the dough will be slightly more consistent and the crumb slightly darker.
- It is possible to substitute margarine with unsalted butter.
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Dough is added based on the weight of the premix. It may be necessary to increase the yeast dosage and reduce the water dosage. Proper equipment such as a blast freezer and a fermentation chamber is recommended.
- It is recommended to use cold eggs, yolks, margarine, and water to facilitate dough handling.
OTHER YIELDS
- 91 brioches of 36g.
Yield
10 Units of 340 g
Equipment
Mixer , Oven , Scale , Loaf Pan , Brush , Fermentation Chamber , Plastic Bag
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 21 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 2.6 | % VD (*) |
| Proteínas (g) | 4.5 | % VD (*) |
| Gorduras totais (g) | 8.7 | % VD (*) |
| Gorduras saturadas (g) | 4.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 182 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.