The Butchy brioche buns, a delicious brioche recipe that is super easy to make, soft and light made with milk and cream, very little sugar in individual parts .
What are butchy brioche buns?
This brioche is of German origin, also called "Buchteln" or "butchel" hence its diminutive "Buchty".
But we like to call it "Butchy brioche buns".
Also, it does not contain butter, but rather cream, which makes it even more tasty, with a light crumb that melts in the mouth.
And this brioche buns recipe is really easy to make, here in its plain version with just powdered sugar, but you can also prepare it in a savoury version.
Why choose this recipe
- Very easy to do by hand or with a stand mixer.
- Perfect as an individual part for a snack.
- It freezes perfectly and remains delicious after defrosting.
- Perfect in a sweet version for dessert and savoury with soup or cheese.
How to make Brioche buns
You can use your stand mixer to make this recipe, it's more convenient as the dough is rather sticky or knead with your hands.
Preparation of the brioche dough
- Start by rehydrating the dry baker's yeast in the warm milk and let it rest for a few minutes.
- Then in the bowl of your stand mixer, fitted with the hook, mix together the flour, sugar and salt.
- Then, while leaving the stand mixer, add the eggs, the chill cream and the milk containing the yeast.
- And knead for 10 minutes. (the dough comes off but remains sticky)
- Then cover with a cloth and let it grow at room temperature for 1h30-2h (the paste must double in volume).
- Finally, transfer the dough to a floured work surface and degas it with your hands.
- Prepare the brioche dough the night before and let it grow overnight in the fridge.
- To reduce the growing time, place your brioche in the oven at 45°C.
- Use an food electronic scale to weigh your pasta balls.
Shaping the small brioches
- Then form small balls of pasta of about 50g.
- Then place these balls of brioche dough in a large rectangular dish covered with baking paper (gratin dish).
- And let it grow a second time about 1h.
Baking of the brioche
- Then bake in the oven for the time indicated, until your brioche is golden brown.
- Finally let your brioches cool completely before sprinkling them with powdered sugar.
How to store the brioche.
The butchy brioche can be kept at room temperature for about 3 days but you can also keep it in the freezer for up to 3 months.
To defrost the butchy brioche, simply leave it either at room temperature, or put it in the microwave in defrost mode for a few moments.
A tastier brioche buns
- Serve with dark chocolate sauce or jam.
- In a savoury version with herbs, cheese and tomato sauce.
- In more greedy, with crunchy or a heart of Nutella
And If you like brioche
Butchy Brioche buns
- 500 g Flour
- 60 g Sugar
- 10 g dry baker's yeast
- 2 Eggs
- 100 ml milk lukewarm
- 200 g Cream fresh cream
- 1 pinch salt
- Dissolve the baker's yeast in the warm milk and let it rest for a few minutes.
- Mix the flour, sugar and salt together in the bowl of your food processor, then while continuing to mix, add the eggs, the milk containing the yeast and the chill cream.
- Knead everything for about 10 minutes, until you get an elastic dough (a little sticky) then cover with a cloth and let your dough grow for about 1h30, until the dough doubles in volume.
- Place the dough on your floured worktop and degas it with the palms of your hands.
- Cut out and form small balls of dough of about 50 g each.
- Place each ball of dough well aligned in a large rectangular dish (covered with baking paper and without sticking them too much from the edges or between them).
- Cover your dish with a tea towel and let it grow for 1h-1h30.
- Preheat your oven to 150°C, bake for about 30-35 minutes.
- Let your brioche cool down and sprinkle with powdered sugar.