Crescentone or crescenta
10 minEasyVanilla Brioche Loaf
For a sweet and soft start to the day, there's nothing better than a delicious brioche loaf with its wonderful vanilla aroma.
- Difficulty
- Easy
- Prep Time
- 90 min
- Cook Time
- 30 min
- Servings
- 6 people
Ingredients
- Active Dry Yeast, 1 bag
- Vanilla Pods, 1 pod
- Vanilla powdered sugar (250 g box), to taste
- flour (type 0), 400 g
- milk, 180 ml
- butter, 60 g
- sugar, 50 g
- salt, a pinch
Method
Knead the flour, vanilla, yeast, milk, and eggs together for a few minutes. Then add the sugar and finally the salt.
Gradually incorporate the softened butter, adding one piece at a time until it is fully absorbed into the dough.
Let the dough rest for 15 minutes, then divide it into six equal balls. Place them in a loaf tin lined with parchment paper and let them rise for about one and a half hours.
Brush the surface with beaten egg and bake in a fan oven at 190°C (375°F) for 25–30 minutes.
Once cooled, dust with vanilla icing sugar.
Gradually incorporate the softened butter, adding one piece at a time until it is fully absorbed into the dough.
Let the dough rest for 15 minutes, then divide it into six equal balls. Place them in a loaf tin lined with parchment paper and let them rise for about one and a half hours.
Brush the surface with beaten egg and bake in a fan oven at 190°C (375°F) for 25–30 minutes.
Once cooled, dust with vanilla icing sugar.
