Brioche butchy with creme fraiche
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Guests 8 people
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Preparation 39 minutes
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Cooking 200 minutes
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Difficulty Easy
To make this recipe
Ingredients
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500g flour
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210g 30% fat Grand Fermage Crème Fraîche
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100g sugar
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90g milk
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20g live yeast
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3 eggs
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4g salt
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Icing sugar
And don't forget to grade the recipe:
Preparation
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Gently warm 80g of milk, then mix with the sugar and crumbled yeast.
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Add the flour, salt, 2 eggs, and the 30% fat creme fraiche to the bowl of a stand mixer along with the existing mixture, then knead with the dough hook.
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Cover the bowl with a clean tea towel and leave to rise for 2 hours.
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Remove the dough and divide into 8 equal sized balls.
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Set them into the centre of a 25cm baker’s ring in a flower shape (but not too close together).
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Leave to rise for 1 hour.
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Preheat your oven to 150°C.
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Beat the egg with the remaining milk, then brush the brioche with the egg wash.
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Bake for 40 minutes.
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When the brioche has cooled, sprinkle with icing sugar.
And don't forget to grade the recipe:
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