💚 A short summer break for online sales! Your Le Papondu products are still available from our retailers (see the “Find Us” tab or the “Buy” button). Thank you, and see you soon 💚

💚 Introductory Offer : 10% off your first order with the code PAPON10

Cooking without breaking eggs

Name: Brioche spread
Prep time: 25 min
Cook time: 25 min
Total time: 155 min
Ingredients: 2 palets Papondu Battu (préalablement décongelés) (ou 50g de Papondu Battu); 500 g Farine; 200 mL Lait végétal; 80 g Margarine ((ou beurre)); 80 g Sucre; 20 g Levure fraîche; 1/2 c. à café Sel; 2 c. à soupe Eau de fleur d'oranger

Brioche spread

A moist, fragrant crumb… it’s hard to wait for it to cool down.

Print the recipe Pin Recipe

Prep time 25

Cooking time 25

Rest 1 45

Total time 2 35

Type of dish: Dessert, Snack

Ingredients Instructions

Ingredients

2 patties Papondu Battu (previously thawed) or 50g of Papondu Battu
500 g Flour
200 mL plant-based milk
80 g Margarine (or butter)
80 g Sugar
20 g Fresh yeast
1/2 tsp Salt
2 tbsp Orange blossom water

Instructions

Combine the milk, orange blossom water, sugar, salt, and Papondu Battu, and whisk until smooth.
Add the flour. Knead.
Add the crumbled fresh yeast and knead for about 15 minutes.
Add the butter, cut into pieces, and continue kneading for 8 minutes.
Scrape the dough off the sides of the bowl and let it rise for at least 1 hour.
Knead the dough to release the air, using your fingers, and place the dough ball on the work surface.
Cut the dough lengthwise into 3 pieces and braid them together.
Place the braid in a loaf pan and let it rise again for 45 minutes.
Bake the brioche for 25 minutes at 180°C.
Tip: You can brush the brioche with a mixture of Papondu and plant-based milk before baking.