Heavenly Vanilla Brioche Pull-Apart Loaf
Indulge in the delightful experience of our Heavenly Vanilla Brioche Pull-Apart Loaf, a beloved family recipe cherished for generations. This incredibly soft and airy brioche, baked in a cake tin, invites everyone to tear off fluffy, individual pieces for a perfect sharing experience. With its rich vanilla flavor and a subtle sweetness, it's a treat that pairs beautifully with coffee or tea. The recipe uses simple ingredients, and even if you don't have vanilla sugar on hand, a quick homemade alternative is provided. Treat your family and friends to this comforting bakery classic and watch as they savor every bite.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dried fast-action yeast
6 g (Packaged)
Warm milk
75 ml (Warmed)
Sugar
1 teaspoon (Granulated)
Strong white bread flour
1 ounce (Sifted)
Free-range eggs
2 (Beaten)
Strong white bread flour
8 ounces (Sifted)
Salt
1/2 teaspoon (Table salt)
Vanilla sugar
1 tablespoon (Added directly)
Unsalted butter
2 ounces (Softened)
Icing sugar
3/4 cup (Sifted)
Hot water
As needed (To thin icing)
Instructions
1
Begin by mixing the warm milk and dried yeast in a small bowl. Let this mixture stand for about 5 minutes until it becomes frothy, reminiscent of mousse.
2
In a separate mixing bowl, sift together the 1 ounce of strong white bread flour and salt. Add the vanilla sugar to the flour mixture, ensuring it's well distributed.
3
Using your fingers, rub the unsalted butter into the flour mixture until it resembles coarse breadcrumbs, similar to making shortcrust pastry.
4
Once the yeast mixture is frothy, whisk in the two free-range eggs until fully combined. Pour this mixture into the flour and butter mixture, stirring until a cohesive dough forms.
5
Transfer the dough to a lightly floured surface and knead gently for about a minute until it is smooth and no longer sticky.
6
Place the kneaded dough onto a floured dish or tray, cover it with a clean kitchen towel, and let it rest in a warm place for approximately 90 minutes or until it has doubled in size.
7
Once the dough has risen, lightly knead it again for a minute to de-gas it.
8
Dust a clean work surface with flour, then divide the dough into 12 equal pieces. For even division, cut the dough into quarters, and then each quarter into thirds.
9
Lightly grease a round baking tin or cake tin and arrange the dough balls inside, placing 3 in the center and 9 around the edges, leaving spaces between each ball for expansion during baking.
10
Preheat your oven to 230°C (450°F). Once the oven is ready, place the baking tin inside and bake for about 18 minutes. Start checking for doneness at the 15-minute mark; the brioche should be a pale golden color all over.
11
Remove the brioche from the tin and allow it to cool on a wire rack. Meanwhile, prepare the icing by combining icing sugar with hot water, adding the water gradually, until a thick, pourable icing is reached.
12
Drizzle the icing over the cooled brioche until it is generously coated. Now, it's time to share the joy - tear off a piece and enjoy the heavenly flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Vanilla Brioche Pull-Apart Loaf?
It is an incredibly soft and airy brioche bread baked in a cake tin, designed to be shared by tearing off individual fluffy pieces.
What kind of yeast is required for this recipe?
The recipe calls for 6 grams of dried fast-action yeast.
How should I prepare the yeast?
Mix the dried yeast with 75 ml of warm milk and let it stand for about 5 minutes until it becomes frothy.
What should the yeast and milk mixture look like when ready?
It should be frothy and have a texture reminiscent of mousse.
What type of flour is used in this brioche?
Strong white bread flour is used to ensure a good structure.
How much flour is needed in total?
The recipe uses a total of 9 ounces of sifted strong white bread flour, divided into 1 ounce and 8 ounce portions.
What is the role of vanilla sugar in this loaf?
Vanilla sugar provides a rich vanilla flavor and a subtle sweetness to the dough.
How do I incorporate the butter into the flour?
Rub the unsalted butter into the flour mixture using your fingers until it resembles coarse breadcrumbs.
How many eggs are used in the dough?
The recipe requires two free-range eggs, which should be beaten before being added.
When do I add the eggs?
Whisk the eggs into the frothy yeast mixture before pouring the combined liquid into the flour and butter mixture.
How long should I knead the dough?
Knead the dough gently for about one minute on a lightly floured surface until it is smooth and no longer sticky.
How long does the dough need to rise?
The dough should rest in a warm place for approximately 90 minutes.
How do I know when the first rise is complete?
The dough is ready when it has doubled in size.
What is the purpose of kneading the dough after the first rise?
A quick one-minute knead is performed to de-gas the dough before shaping.
How many pieces should the dough be divided into?
Divide the dough into 12 equal pieces.
What is the best way to divide the dough evenly?
Cut the dough into quarters first, and then cut each quarter into thirds.
How should the dough balls be arranged in the tin?
Place 3 balls in the center of a round baking tin and arrange the remaining 9 around the edges.
Why should I leave space between the dough balls in the tin?
Spaces are needed to allow the dough to expand during the baking process.
What is the recommended oven temperature?
Preheat and bake the brioche at 230°C (450°F).
How long does the brioche take to bake?
It typically takes about 18 minutes, but you should start checking it at 15 minutes.
How can I tell if the brioche is finished baking?
The loaf should have a pale golden color all over.
What ingredients are needed for the icing?
You will need 3/4 cup of sifted icing sugar and hot water as needed.
How do I achieve the right consistency for the icing?
Combine the icing sugar with hot water, adding the water gradually until the icing is thick but pourable.
When should I apply the icing?
Drizzle the icing over the brioche once it has been removed from the tin and allowed to cool on a wire rack.
Can I substitute vanilla sugar if I don't have it?
Yes, a homemade alternative can be used to ensure the rich vanilla flavor is maintained.
Is this recipe suitable for families?
Absolutely; it is a cherished family recipe designed for sharing and enjoyment with loved ones.
What are the best pairings for this brioche?
It pairs beautifully with a cup of coffee or tea.
Is the salt important in this recipe?
Yes, 1/2 teaspoon of table salt is used to enhance the flavors of the bread.
What should I do if the dough is still sticky after kneading?
Continue to knead gently on a floured surface for another minute until it becomes smooth.
What type of baking tin is best for this recipe?
A round baking tin or cake tin is recommended to achieve the pull-apart shape.