Soft Brioche with Crème Fraîche
Discover this incredibly tender brioche where crème fraîche brings all its creaminess for an airy and melting result. A simple recipe that transforms your kitchen into a real bakery. The preparation starts with activating the yeast in warm milk, followed by careful kneading to obtain a soft and elastic dough. After two successive rises that develop all the flavor, the brioches are shaped and then baked at 180°C for a beautiful golden color. The final result is a brioche with exceptional lightness, perfect for breakfast or snack time.
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- 1
Crumble the yeast into the warm milk (35°C). In the mixer bowl, mix the flour, sugar and salt. Make a well and add the eggs, crème fraîche, vanilla and the milk-yeast mixture. Knead 8-10 minutes at low speed until the dough comes away from the sides.
- 2
Cover the bowl with a cloth and let rise 1h30 to 2h in a warm place (25-28°C) until the dough doubles in volume.
- 3
Gently degas the dough and divide it into 12 equal parts. Shape regular balls and arrange them on a baking sheet lined with parchment paper.
- 4
Cover with plastic wrap and let rise 45 minutes at room temperature.
- 5
Preheat the oven to 180°C. Gently brush the brioches with the beaten egg. Bake 18-20 minutes until nicely golden.
- 6
When out of the oven, cover with a cloth for 5 minutes. Dust with powdered sugar after cooling.
- Ingredients should be at room temperature for better rising
- The dough should be soft but no longer sticky to the fingers after kneading
- Never put yeast in direct contact with salt
- Check doneness by tapping the bottom - it should sound hollow
- Keeps for 3 days in an airtight container
- Freezes excellently
- Reheats 5 minutes in the oven at 150°C
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