A brioche without butter? It seems surprising indeed, but when the recipe comes from the French Master Michalak, we trust him!
Prep Time: 15 minutes
Rest Time: 2 x 1 hour
Baking Time: 20-25 minutes at 390° F (200° C)
Difficulty: easy
For: a mold of 11 inches (28-30 cm) long
Ingredients
- 2 3/4 cups of all-purpose flour (350 g)
- 3/4 cup + 2 tablespoons of warm milk (2 dl)
- 1 sachet of active dry yeast
- 1/4 cup of granulated sugar (60 g)
- 1 tablespoon of vanilla essence
- 1 pinch of salt
- 1/3 cup of oil (vegetable oil or sunflower oil) (70 g)
Instructions
1. Put all the ingredients in the robot bowl, taking care that the salt and yeast are not in direct contact with each other, and mix. Cover and let it double in volume (1 hour).
2. Punch the dough on the floured work surface and separate it into three equal dough pieces.
3. Braid them and place the braid in a cake tin filled with parchment paper.
4. Cover and let rise again for 1 hour.
5. Brush with some milk.
6. Preheat the oven to 390° F (200° C) and bake for 20-25 minutes.
7. Let cool on a rack.