Brioche from Vendee - Chef Recipe by Gabriel Gate
"As with many cakes, this special treat of Brioche Vendéenne is usually bought at the local pâtisser...
1 cup plain flour
1 cup wholemeal flour
1 tsp salt
1 cup boiling water
1/2 cup spring onion, chopped
2 Tbs oil
In a large bowl mix flour, salt, 1 tablespoon of oil and water.
Knead dough until soft and smooth, forming a ball. Cover with a damp tea towel and leave to stand for 20 minutes.
Divide dough into 6 equally sizes pieces and roll each into a ball. One at a time, place dough ball on a well-floured work surface and roll out into a thin circle.
Spread a teaspoon of oil evenly over the thin circle and sprinkle over some salt. Sprinkle some chopped spring onions over the thin circle.
Roll the thin circle up from one end (like a rug) then wrap the roll around into a spiral shape (like a snail shell). Pinch the end of the roll into itself so it stays wrapped up.
With the palm of your hand, gently press down on the roll from the top to flatten it out into a flat pancake shape.
Repeat with the other dough balls so you have 6 flat pancake shapes with spring onions spread through them.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook the pancakes, flipping once, until golden, 2 to 3 minutes per side. Drain on paper towels and season again with a little salt.
Serve with sauces.
Photo Credits: Uma Ramanujam