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



  • 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


  • icing sugar to dust


    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.


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


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Other recipes

Cocoa Bundt cake

Cocoa Bundt cake

A very fast and easy cocoa cake to prepare…really very moist and soft. I guarantee you it won't last long. To prepare this wonderful cake, you only need a few ingredients that we all always keep at home. Furthermore, no special equipment is required: if you do not...

Vanilla and raspberries entremet

Vanilla and raspberries entremet

Entremet vanilla with raspberries …… .a fresh and delicious dessert for these spring hot days. Raspberries and vanilla perfectly match together, creating a gorgeous and well-balanced dessert. Entremet vanilla with raspberries… ..a simple dessert to prepare, to delight...

Rhubarb tart

Rhubarb tart

The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity. Its flavor has always intrigued me and I must admit that I had never prepared it until today. It really amazed me. It tastes slightly sour and not sweet ... The...

Skip to Recipe

Pin It on Pinterest

Share This