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Brioche Buchty 2

Brioche Buchty

A fresh cream-based brioche, with a soft and stringy crumbs. I'm sure you'll love it but beware, it's addictive!
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Cooking time 30 minutes
Servings: 8 people
Course: Brioche
Cuisine: German
Ingredients Equipment Method

Ingredients
  

  • 500 g of flour
  • 20 g fresh baker's yeast (or 1 bag of 7g of dry yeast)
  • 60 g of sugar
  • 100 g of milk
  • 200 g of fresh cream
  • 2 eggs + a little for the gilding
  • 1 pinch of salt
  • powdered sugar for decoration

Equipment

  • Robot equipped with the hook (or by hand)

Method
 

  1. Warm the milk.
  2. In the bowl of a food processor, add the flour, salt and sugar. Mix well.
  3. Add the crumbled yeast, then pour in the warm milk. Knead.
  4. Add the eggs. Knead.
  5. Add the fresh cream. Knead for about 10 minutes, the dough should be homogeneous and come off the sides.
  6. Form a ball, cover with a cloth and let rest for 1h30 in a warm place. The dough should double in volume.
  7. 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.
Preheat the oven to 180°C
  1. Decorate the top of the bun with egg or a little milk.
  2. Bake for 30 minutes, or until lightly browned.
  3. Let the brioche cool and sprinkle with powdered sugar.