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
- 500g flour
- 210g 30% fat Grand Fermage Crème Fraîche
- 100g sugar
- 90g milk
- 20g live yeast
- 3 eggs
- 4g salt
- Icing sugar
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Preparation
- Gently warm 80g of milk, then mix with the sugar and crumbled yeast.
- 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.
- Cover the bowl with a clean tea towel and leave to rise for 2 hours.
- Remove the dough and divide into 8 equal sized balls.
- Set them into the centre of a 25cm baker’s ring in a flower shape (but not too close together).
- Leave to rise for 1 hour.
- Preheat your oven to 150°C.
- Beat the egg with the remaining milk, then brush the brioche with the egg wash.
- Bake for 40 minutes.
- When the brioche has cooled, sprinkle with icing sugar.
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