Brioche Goba Vanille-Framboise
VANILLA BRIOCHE DOUGH
- All-purpose flour 480g
- All purpose flour (high gluten if possible) 480g
- Whole eggs 385g
- UHT whole milk 210g
- Salt 20g
- Live yeast 34g
- Sugar 135g
- European-style butter 340g
- NOROHY Organic Madagascan vanilla bean powder 12g
Make sure the eggs are chilled when you use them.
Use the palm of your hand to combine all the ingredients except the butter for approx. 5 minutes.
Knead in a stand mixer for approx. 10 minutes.
Gradually add the butter until the dough starts to come away from
the edges of the bowl.
When you have finished kneading, the dough should be at 75/77°F (24/25°C).
Leave to rise at room temperature for 1 to 2 hours.
Knock back the dough and spread it on a tray, covering it with plastic wrap. Store in the refrigerator.
Cut it into pieces, roll them into balls or shape them to
suit your preparation.
Leave to rise for 2 hours at 75°F
VANILLA & RASPBERRY BRIOCHE
- Vanilla Brioche 2100g
- RASPBERRY INSPIRATION 300g
Briefly blend the Raspberry Inspiration chocolate so all the pieces are about the same size.
Prepare the cubes by lining them with parchment paper.
Grease them and sprinkle them with sugar and vanilla powder.
Weigh out 300g of brioche, then add 50g of Inspiration.
Roll them into balls and place them in the cubes.
Leave them to rise for approx. 2 hours at 75°F (25°C) then bake at 330°F (165°C) for 40-50 minutes.
Download the recipe
If you want to make this recipe to enhance your Norohy vanilla, you can download it!Download the recipe in PDF