Brioche dough:
250 g Flour T45
6g de Salt
37g Sugar
10g Fresh yeast
150g whole eggs
125g Butter 82% fat
Total weight: 578g
-In a kitchen-aid, weigh the salt and sugar, then the flour.Weigh the yeast over the flour, add the eggs and mix with a hook.Let the dough mix until the dough is smooth and detaches from the mixer bowl.Then add the butter in temperate pieces.Then mix until the butter is well incorporated and until the dough detaches from the kitchen-aid vat.The dough should not be hot, the ideal is to have a dough at the end of kneading at maximum 24°C. Store directly in the refrigerator one night.
Feeling:
1 Vanilla bean “Epices milles saveurs”
300g Sugar
Sufficient quantity of butter cubes
Realization:
-Make a vanilla sugar with vanilla and sugar.
-Make the dough the day before (you can also buy it from your local baker) and leave it in the fridge one night. The next day, weigh 250g of brioche dough, weigh it, let it rest 10min and then spread it out to a diameter of 20cm. Let the brioche disc grow on a baking sheet for 1 hour. Brown the dough gently with a beaten egg. Create holes with your fingers all over the dough. Pour vanilla sugar into the holes, put cubes of butter (1,5cm) on top. Then sigh your vanilla sugar pie. Bake 10min at 180°C in the ventilated oven.
Here are the different photo steps below:
It’s ready to taste!!!!
Feel free to replicate the recipe, and share it on your social networks by tagging @sweetsconsulting.off with the hashtag #lifeissweet .
I also put a link to the site that sells this beautiful vanilla from Madagascar: https://epices-millesaveurs.fr/