A brioche made of sweet yeast rolls baked together in a baking pan, amazing…..
The dough is very fluffy, surrounded by a crispy golden crust.
Buchty are similar to brioches, but lighter, because they have no butter, but sour cream or crème fraîche.
I used lemon to inflator the dough, but generally it is served plain.
Lemon Buchty Brioche
Ingredients
Dough
- 2 cups (250 g) strong bread flour
- 5 g fresh yeast
- 2 tbsp (30 g) superfine granulated sugar (me ¼ cup-50 g)
- 1 medium whole egg
- ¼ cup (50 g) full fat milk
- scant ½ cup (100 g) crème fraîche or sour cream
- ½ tsp salt
- zest from 1 lemon
- 1 tsp lemon extract
- a few drops fresh lemon juice
Extra
- icing sugar to dust
Instructions
In the bowl of a stand mixer, fitted with hook attachment, add the flour, sugar and lemon zest (see notes).
On low speed, pour in the egg with milk and knead for a little.
Then add the crème fraîche with lemon juice and extract.
Knead for 10 minutes.
Then, add salt.
On a lightly floured surface, shape the dough into a ball, place in a bowl, cover with clingfilm and let rise until double in size.
Deflate the dough, re-shape the dough into a ball, place in a bowl, cover with clingfilm and rfrigerate for 12 hours.
The day after, on a lightly floured surface, deflate the dough and shape 12 small balls, about 1 ¼ oz (34 g) each.
Place the balls, leaving room to spread, in a buttered square mould.
Let rise for a couple of hours.
Heat fan oven 300 F-150°C and bake for 28-30 minutes.
Let cool on a wire rack, then, dust with icing sugar.
Notes
I increased sugar. You can add a bit more.
The original recipe does not call for lemon, no flavouring is expected.
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