Brioche butchy with creme fraiche

  • Guests 8 people
  • Preparation 39 minutes
  • Cooking 200 minutes
  • Difficulty Easy

To make this recipe 

crème-fraîche-5L-30%-grand-fermage Crème Fraîche 30% fat 5L Discover the product


  1. 500g flour
  2. 210g 30% fat Grand Fermage Crème Fraîche
  3. 100g sugar
  4. 90g milk
  5. 20g live yeast
  6. 3 eggs
  7. 4g salt
  8. Icing sugar

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  1. Gently warm 80g of milk, then mix with the sugar and crumbled yeast.
  2. 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.
  3. Cover the bowl with a clean tea towel and leave to rise for 2 hours.
  4. Remove the dough and divide into 8 equal sized balls.
  5. Set them into the centre of a 25cm baker’s ring in a flower shape (but not too close together).
  6. Leave to rise for 1 hour.
  7. Preheat your oven to 150°C.
  8. Beat the egg with the remaining milk, then brush the brioche with the egg wash.
  9. Bake for 40 minutes.
  10. When the brioche has cooled, sprinkle with icing sugar.

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