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.

brioche buchty 1

brioche buchty 4

Lemon Buchty Brioche - make 1 small loaf
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  1. 2 cups (250 g) strong bread flour
  2. 5 g fresh yeast
  3. 2 tbsp (30 g) superfine granulated sugar (me ¼ cup-50 g)
  4. 1 medium whole egg
  5. ¼ cup (50 g) full fat milk
  6. scant ½ cup (100 g) crème fraîche or sour cream
  7. ½ tsp salt
  8. zest from 1 lemon
  9. 1 tsp lemon extract
  10. a few drops fresh lemon juice
  11. icing sugar to dust
  1. In the bowl of a stand mixer, fitted with hook attachment, add the flour, sugar and lemon zest (see notes).
  2. On low speed, pour in the egg with milk and knead for a little.
  3. Then add the crème fraîche with lemon juice and extract.
  4. Knead for 10 minutes.
  5. Then, add salt.
  6. 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.
  7. Deflate the dough, re-shape the dough into a ball, place in a bowl, cover with clingfilm and rfrigerate for 12 hours.
  8. The day after, on a lightly floured surface, deflate the dough and shape 12 small balls, about 1 ¼ oz (34 g) each.
  9. Place the balls, leaving room to spread, in a buttered square mould.
  10. Let rise for a couple of hours.
  11. Heat fan oven 300 F-150°C and bake for 28-30 minutes.
  12. Let cool on a wire rack, then, dust with icing sugar.
  1. I increased sugar. You can add a bit more.
  2. The original recipe does not call for lemon, no flavouring is expected.
Cooking me softly https://www.cookingmesoftly.it/
brioche buchty 2

brioche buchty 6

brioche buchty 7

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