While sailing or at anchor, we often take the time to do things we wouldn't necessarily do at home. Cooking is one of them! On board, it allows young and old alike to carry out an activity, to vary the daily routine and to enjoy the recipes prepared afterwards.
We recently tested a brioche recipe that is easy to make on a boat, to be eaten on board for breakfast or a snack.
Ingredients and equipment
When you're sailing around the world, it's not always easy to find the ingredients you need to make a recipe. The list of ingredients to have to realize this one is relatively simple, and should not pose any particular problem:
- 300 grams of flour
- 50 grams of sugar
- 50 grams of melted butter
- 10 centilitres of milk
- 1 tablespoon of baking powder
- 1 vanilla bean or a teaspoon of flavoring
- A little salt
- A few drops of oil
If you don't have a scale on board, it can be useful to know a few tricks: a tablespoon corresponds to 10 grams of flour or 15 grams of sugar. A measuring glass or cup can be used instead of a measuring cup.
As far as equipment is concerned, the brioche is prepared with a few essential utensils and tools: a large bowl for the preparation of the dough, a bowl, a soup spoon, a knife, a plate, a small saucepan and a larger one with a lid.
The recipe does not require the use of an oven. It is particularly suitable for boats with little equipment: a sufficiently full gas bottle and a little space to work will do the trick!
The preparation
- Warm the milk in a saucepan, then add the yeast. Cover and let the yeast activate for about 15 minutes.
- Add sugar and egg, mixing well.
- Heat butter to melt, then add to mixture while continuing to stir.
- Scrape a vanilla bean to remove the seeds and add them to the mixture. You can also use a teaspoon of flavoring.
- Finish preparing the dough by adding the flour and a little salt.
The work of the dough
- Once all ingredients are well mixed, work the dough until it is smooth. The dough should be smooth and not too sticky.
- Cover with a cloth and let the dough rise for at least an hour.
- Deglaze and rework the dough a bit. At this stage, you can add some pearl sugar, cereals, chocolate chips, raisins or candied fruitsâeuros¦
- Oil a pan and cover with parchment paper
- Put the dough in the pan
Cooking
- Cook on the gas, covered, first on high heat for about 5 minutes, then on low heat for about 25 minutes. Check the cooking by sticking a knife into the brioche: when the blade comes out clean, the brioche is ready.
It can easily be kept for several days on board, in a cloth.
