Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Gache vendeenne

Cooking time: 
15-30 minutes
Preparation time: 
15-30 minutes
  • 110g Unsalted Butter
  • 125 ml Just Milk Semi-Skimmed
  • 2 tablespoons of crème fraiche
  • 2 eggs
  • 550g Strong White Bread Flour
  • 110g Billingtons Golden Caster Sugar
  • 1 tablespoon Natural Orange Extract
  • 1 teaspoon Nielsen-Massey Vanilla Extract
  • 1 pack baking powder
  • 1 teaspoon of salt
  • Pyrex Non-Stick Baking Tray
  • Make sure the ingredients are at room temperature
  • In a bowl, add the milk, the eggs, the salt, then the flour and the baking powder
  • Mix and start to knead. Add the sugar, the Président Unsalted Butter pieces and knead again. Then add the flavourings and continue to knead for a further 5 minutes. The dough should be smooth, not sticky
  • Cover with film and leave to rest for 4 hours at room temperature
  • Divide the dough into 3 pieces on a floured surface
  • Roll each of the 3 pieces into a long rope shape
  • Braid the ropes together and lay onto a non-stick baking tray. Let the dough rise
  • Heat the oven at 180°C (gas 6). Glaze the brioche with milk, make an incision on the length and put in the oven for 20 minutes
  • Leave to rest for 6 hours