Slice of Life
The Quebec winter is in its 3rd month, and it’s starting to stay for what feels like forever. I can’t wait to see the little flowers coming out and feel the sun getting warmer. However, even if March is here, I know that spring will not really arrive before April [if we are lucky…]. All this to say that I’m a bit tired.
About the Buchty bun
A little brioche recipe, it’s been a long time, huh?! But this one has a little particularity: it doesn’t contain any butter… Instead, the Buchty brioche is made from fresh cream and is of German origin. The result is divine: a soft brioche with little fat and a delicious crumb.
I chose to use the popular Buchty recipe, which I prepared like my other bun recipes [since I don’t have a thermomix], adjusted a tad here and there, and am quite happy with the result. You can try it and tell me what you think
For more inspiration
I chose to use the popular Buchty recipe, which I prepared like my other bun recipes [since I don’t have a thermomix], adjusted a tad here and there, and am pretty happy with the result. You can try it and tell me what you think
Brioche Buchty
Ingredients
Equipment
Method
- Warm the milk.
- In the bowl of a food processor, add the flour, salt and sugar. Mix well.
- Add the crumbled yeast, then pour in the warm milk. Knead.
- Add the eggs. Knead.
- Add the fresh cream. Knead for about 10 minutes, the dough should be homogeneous and come off the sides.
- Form a ball, cover with a cloth and let rest for 1h30 in a warm place. The dough should double in volume.
- De-gas the dough. Cut it into 12 small pieces of identical size. Place them in an oven dish. Cover again and let rest for about 45 min.
- Decorate the top of the bun with egg or a little milk.
- Bake for 30 minutes, or until lightly browned.
- Let the brioche cool and sprinkle with powdered sugar.
