Recipe provided by Matthieu, Chef at Club Sélection St-Jean-de-Monts
Boil 250 ml of milk with a vanilla pod. Leave to cool. Pour 1 kg of flour into an ovenproof dish, with 1 teaspoon of table salt, 3 eggs, 230 g of sugar and 150 g of softened butter. Blend thoroughly, adding 200 ml of the milk. In another dish, mix 50 g of baker's yeast with the remaining 50 ml of milk, 2 soup spoons of eau de vie spirit and orange blossom water. Pour the mixture into the oven proof dish and mix thoroughly. Cover and leave to rise for six hours at room temperature. Divide the dough evenly and roll into 3 sausage shapes, plait them together and leave to rise for a further hour. Glaze the brioche with egg yolk and bake for 45 minutes at 180 °C.