Skip to main content

Buchteln, buchty or butchy brioche (the best brioche ever!)

Image
By my Italian cuisine

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine
When we say Brioche we say France...I've tried all kind of brioches recipes and for me the best brioche is this one... and it comes from Germany, it's the Buchteln brioche, also called Butchy or Buchty. It's the most soft, moist, delicious brioche I have ever tasted and baked. It's also very light, no butter only heavy cream (crème fraîche épaisse, in french).
The Buchteln brioche is very easy to prepare if you have a bread machine. Try it... you will fall in love with this recipe! It's perfect for breakfast or for your afternoon tea time, you can fill it with a small piece of dark chocolate or jam if you like, kids will love it!
 Ingredients:
500gr bread flour
20gr fresh yeast or 10 dried
25cl of heavy cream (crème fraîche épaisse)
80gr sugar
1/2 teaspoon salt
2 eggs + milk (quatity of milk depends on your eggs weight) = total 200gr+ 2 tbs of extra milk to dissolve the fresh yeast (if you use dried one, this is not needed)
50gr powdered sugar (for dusting)

Method:
- Warm up a tbs of milk (lukewarm), add the fresh yeast mix, pour in the bread machine (thi sis not needed if you use dried yeast) add the flour, salt, egg/milk mixture (tot 200gr), sugar. Select the "Dough" program and start the machine.
- If you don't have a bread machine: in a bowl  mix yeast and warmish milk, add the other ingredients, mix well and knead with your hands for 5 To 10 minutes, make a ball, set in a floured large bowl, allow the dough to rest and rise for 1 and 1/2 hours or more (the dough must double size).
 Once the dough is ready, place it on a worktop, knead a bit to get rid of gaz, divide it in 24 balls of 40gr each. Place the dough balls on the oven tray, not too close one to each other.
Place in a warm place or in the oven on 30°C, let it rise till they double size. Preheat the oven on 160°C.
Bake at 160°C for 30-35 minutes. Till the top gets lightly brown.
 
Make it cool,  dust with powdered sugar

Enjoy your lovely, freshly baked  brioche.... ;) Buon Appetito!
Labels:

Comments

  1. UnknownSeptember 27, 2014 at 6:06 PM

    Could you please tell me how much is the exact milk will I need? half cup? one cup maybe? Thank you in advance!

    ReplyDelete
  2. *********************February 15, 2015 at 2:58 AM

    I tried this and just used my kitchen scale. Zero'd out with the measuring cup empty, added the eggs, and then poured in milk until it was 200 grams. Didn't seem like a lot but guess this makes up for different size eggs so your liquid ratio is correct.

    ReplyDelete
  3. sharery dairOctober 19, 2016 at 10:55 PM

    Determining your most important requirements for your bread machine will help you find out which one will work the best. click here

    ReplyDelete

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr
3 comments
Read more

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

By my Italian cuisine
These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p
1 comment
Read more

Pastiera Napoletana, Neapolitan Easter Grain Pie

By my Italian cuisine
 The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The  Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This  is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel
1 comment
Read more