Skip to content
Menu
Vanilla Laminated Brioche
Bakery

Vanilla Laminated Brioche

4 hServes 8Nutri-Score D€€
from @amauryguichon11 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bread flourGrains500 g
  • milk (lukewarm)Dairy150 ml
  • fresh yeast (crumbled)Pantry20 g
  • sugarPantry60 g
  • saltSpices10 g
  • eggs (at room temperature)Dairy3 pieces
  • vanilla (vanilla extract or seeds of 1 pod)Pantry5 ml
  • butter (softened, for the dough)Dairy250 g
  • butter (cold, flattened into a square for laminating)Dairy250 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

755kcal

Carbs
54 g
Proteins
10 g
Fat
56 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Rolling pin
  • Baking tray
  • Pastry brush
  • Oven

step by step

Method

  1. Make the brioche dough

    • Warm the milk and dissolve the yeast in it.
    • Mix the flour, sugar, salt, eggs, vanilla and the yeast mixture in the stand mixer.
    • Knead until the dough is smooth and elastic.
    Step 1

  2. Incorporate the softened butter

    • Add the softened butter piece by piece while kneading.
    • Keep kneading until the dough is glossy and pulls away from the bowl.
    Step 2

  3. Chill the dough

    • Flatten the dough into a rectangle, wrap it and refrigerate.
    Step 3

  4. Prepare the butter block

    • Flatten the cold butter between two sheets of baking paper into a square.
    • Keep it cold in the fridge until needed.
    Step 4

  5. Laminate the dough

    • Enclose the butter block in the chilled dough.
    • Roll out and fold the dough in three, then chill.
    • Repeat the rolling and folding, chilling between each fold.
    Step 5

  6. Shape the brioche

    • Roll the laminated dough out and cut it into strips.
    • Shape the strips into braids or rolls and place them on the baking tray.
    • Let them proof until doubled in size.
    Step 6

  7. Bake

    • Brush the proofed brioche with the beaten egg.
    • Bake until deep golden brown.
    Step 7
Get Mezze