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

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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!
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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

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