Brioche with crème fraîche

Brioche with crème fraîche

Total: 3 hr | Active: 30 Min.
Nutritional value / piece: 89 kcal
, Fat: 2 g
, Carbohydrate: 14 g
, Protein: 3 g

This brioche is a typical yeast bread and is ideal for beginners who want to bake the perfect brioche. The result – which comes from just a few simple balls of dough – is stunning. And the friends I make it for are amazed every time. This brioche is perfect for breakfast or as a snack – on its own or filled with jam or chocolate spread.


32 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g zopf flour
1 tsp salt
100 g sugar
1 parcel dry yeast (approx. 7 g)
1 organic lemon, use grated zest only
1 ¼ dl milk
2 eggs
115 g crème fraîche
½ tsp vanilla sugar

To bake

1 egg, beaten
a little decorating sugar
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How it's done

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Mix the flour, salt, sugar, yeast and lemon zest in a bowl. Whisk the milk and eggs, gradually mix into the dough, ensuring that the flour absorbs the liquid. Combine the crème fraîche and vanilla sugar, mix in, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Divide the dough into 16 portions, shape into balls. Place 8 balls in a circle on a baking tray lined with baking paper. Make sure they are well spaced out. Halve the remaining balls to create 16 balls again. Place 8 of the balls on the inside of the circle and the other 8 on the outside, cover and leave to rise for a further 1 hr. until doubled in size.

To bake

Glaze the brioche with egg, sprinkle with sugar crystals. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

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