Brioche is definitely one of the most popular butter breads not only in France but also in many other European countries. It’s also easy to find it in many bakery stores around Asia – under different names – but the key ingredient remained the butter. Better quality butter gives us better flavorful brioche.
In France, each region also has different original recipes, I remember – back to my bakery class, we prepared at least 4 or 5 different kinds of brioche. 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-made recipe for Brioche Butchy. This brioche is super moist, smells and tastes heavenly!
Step 1 Preparation for fermented dough (optional)
- Bread flour 125gr.
- Dry yeast 2gr.
- Water 75ml.
- Salt 2gr.
Mix all together and keep at the room temperature for a few hours until it’s double and keep it in the fridge overnight. In Paris our Chefs really love to use fermented dough in many different bread baking recipes. They said bread is tastier if made with fermented dough.
In case if you don’t prepare this fermented dough, then we need to increase dry yeast up to 7gr.
Step 2 Preparation for brioche dough (with fermented dough)
- Bread flour 500gr.
- Sour cream 200gr.
- Egg 2 pcs.
- Milk 100ml.
- Dry yeast 3gr.
- Fermented dough 100gr.
- Dry yeast 3gr. (if without fermented dough, do increase dry yeast to 7gr.)
- Sugar 60gr. up to 80gr.
- Salt 10gr.
Knead all together until the dough stops sticking to bowl. The dough is quite sticky so to handle it we need either to wet our hands or with oil.
Knead at the first speed for 2-3 minutes then at the second speed – 5-6 minutes and the last 5 minutes at the third speed. The dough is quite sticky so better to wet or oil our hands. Put the dough in the box, we can do a fold then leave it at the room temperature for 10 minutes before sending it to the fridge overnight.
Next day take out the dough from the fridge, time for shaping, the colder dough the easier our shaping work, but we still need dusting flour during shaping process. Divide the dough into small balls, my mould size is 18cm x 25cm, so I made 8 small balls, but later I realized 12 could be better.
Right after shaping, do egg wash and now time for rest at least 2 hours at room temperature (ideally at 25°C) before baking at 170°C – 180°C for 30 minutes or until toothpick inserted comes out clean.
We prepare brioche with a lot of butter all the times, so I’m quite happy to have this butter-less recipe, it’s worth give it a try and to my surprise it tastes as good, as flavorful as with butter!