Brioche with crème fraîche

Name: Brioche with crème fraîche
Prep time: 30 min
Total time: 180 min
Yield: 32
Ingredients: 500 g zopf flour; 100 g sugar; 1 parcel dry yeast; ½ tsp vanilla sugar; a little decorating sugar; 1 ¼ dl milk; 3 eggs; 115 g crème fraîche; 1 organic lemons; 1 tsp salt

Total: 3 hr | Active: 30 min.

vegetarian

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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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 32 pieces

Dough
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

How it's done

Dough

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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