Brioches with crème fraîche (sour cream)
Prepare 5 hours before serving
The higher the quality of the ingredients, the better the taste and the healthier the dish.
Tested and approved by my family!
The photo is of our first attempt (I cook with the children).
You don’t need to make the buns in the photo, just one that you like… If it’s good, it’s good! Indulge your desires!
1.Place 20 g of fresh yeast in the bowl of the stand mixer. There is no need to dilute it.
2.Add 500 g of semi-wholemeal flour (made from wheat and/or spelt and/or rye), 2 eggs and 100 ml of whole milk. Then add 20 cl of full-fat crème fraîche (sour cream), 30 g of whole cane sugar and 1 teaspoon of salt.
3.Set the dough hook so that it goes right to the bottom of the bowl without touching it. Knead using a stand mixer with the dough hook for 15 minutes, the dough should come away completely from the bowl. Cover the bowl with a cloth.
4.Leave the dough to rise for at least 2 hours in a warm place; it should double in volume.
5.Place a sheet of baking paper on the baking tray. Shape and place 24 balls of dough on on the baking tray. Insert half a square of 70% dark chocolate into each ball.
6.Leave your dough to rise again for at least 2 hours. The balls should have puffed up well.
7.Bake in a preheated oven at 150°C for 30 minutes.
8. Enjoy.
Brioche – Wikipedia : https://en.wikipedia.org/wiki/Brioche
Brioche à la crème fraîche {brioche Butchy}: https://amandise.fr/brioche-a-la-creme-fraiche/
Translated with Deepl
