Lemon Buchty Brioche

by | Apr 19, 2017 | Brioches & Viennoiseries, Pastry | 0 comments

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

Yield: serves 4

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.

brioche buchty 2

brioche buchty 6

brioche buchty 7

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