Brioche is definitely one of the most popular butter bread not only in France but also in many other European countries. Each region in France has its own recipe and style of brioche some richer than others. Brioche Butchy is originated from Bohemia, in Czech Republic – where people do brioche not with butter but sour cream. Today I’m sharing this very easy-to-make recipe for Brioche Butchy. This brioche is super moist, smells and tastes heavenly!
In France, brioche can be eaten for breakfast with butter and jam or chocolate spread or mid-afternoon – pour le quatre-heures des enfants – which means when the kids come home from school and have a snack before their evening meal which is usually later than in the UK.
This Brioche Butchy is far less fattening and sweet than some of the French version but tastes great at any time of the day. It’s easy to make and far nicer than any of the brioches you buy in a supermarket.
At the moment, a lot of French people (on one of the website I follow) are baking brioche and croissants on a regular basis as they are also in isolation and most of they do not go out at all. This brioche is very popular as it is so easy to make, so here is the recipe.
French Style Brioche Butchy Recipe
Ingredients:
90ml of tepid milk (any will do)
20g of fresh yeast or 7gr of fast-acting dried yeast
80g of sugar
2 eggs
200ml of double cream or if you prefer Crème Fraiche (I have always used double cream)
550g of flour (I use plain flour but in France they use T45)
10g of salt
Method:
- Put all the ingredients in a bowl in the order I have listed them above If you have a mixer, work until you get a smooth dough (about 5mn) or mix by hand (about 5mn or until the dough is smooth).
- Put into a bowl and cover with cling film, leave to rest for 1h30 (it should have doubled in size).
- Take the dough out of the bowl and put on a floured surface, cut into 10 (or more if you want) equal amounts and shape them into balls.
- Place on a 24cm baking tin, leave some space between each ball as they will expand.
- Cover the baking tray and leave in a draft-free (cover with a tea towel) for 45mn.
- Pre-heat your over at 150C
- The dough should have expended (not quite double their original size).
- Bake for at least 25 min or until golden brown
Hope you do give this recipe a go and tag us on social media or leave a comment and let us know how this turns out.
By: Brigitte Kershaw
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2 comments
Nothing beats home made bread this looks absolutely delicious.
Thank you, it tasted really good