Brioche Vendéenne

Combine the flour, yeast, caster sugar and salt in the bowl of a stand mixer fitted with a dough hook, keeping the yeast and salt on opposite sides of the bowl before mixing.

Add the eggs, lukewarm milk, orange blossom water, rum and vanilla extract to the dry ingredients. Mix on low speed for 3 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until smooth and elastic.

With the mixer running on medium-low, add the softened butter a few cubes at a time over 5 minutes, waiting for full incorporation before each addition. Continue kneading for a further 5 minutes until the dough is smooth, glossy, and pulls cleanly away from the sides of the bowl.

Shape the dough into a ball, place it in a lightly oiled bowl, cover tightly with cling film, and refrigerate for 12–16 hours. This slow cold fermentation is what delivers the brioche's deep flavour and tender crumb.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Divide into 3 equal portions and roll each into a rope approximately 45 cm long, keeping the thickness even throughout.

Pinch the three ropes together at one end and braid them firmly but without stretching, then pinch and tuck the other end underneath. Place the braid on a parchment-lined baking tray.

Cover loosely with oiled cling film and prove at room temperature for 2–3 hours until noticeably puffed and the dough springs back slowly when gently pressed.

Preheat the oven to 170°C fan (190°C conventional). Whisk the egg yolk with the 2 tbsp milk and brush gently over the entire surface of the braid, taking care not to deflate it.

Scatter pearl sugar evenly over the top, then bake for 28–32 minutes until the brioche is a deep golden brown and sounds hollow when tapped on the base. If the top colours too quickly, tent loosely with foil after 20 minutes.

Transfer to a wire rack and cool for at least 20 minutes before tearing and serving.