Brioche Butchy Buns Recipe (ha-babies). These buns are a lighter version of the traditional brioche as they are made with sour cream and no butter. I used 0% Greek yogurt and whole-wheat bread flour (pain de campagne). Delicious!
Brioche Butchy Buns (ha-babies)
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Brioche Butchy Buns Recipe (ha-babies). These buns are a lighter version of the traditional brioche as they are made with sour cream and no butter. I used 0% Greek yogurt and whole-wheat bread flour (pain de campagne). Delicious!
Ingredients
- 500g bread flour (i used whole wheat)
- 200g sour cream or 0% fat Greek yogurt
- 80g Caster sugar
- 1 tsp salt
- 2 large eggs, mixed with milk to reach 200ml
- 10g or 3.5 tsp Active dried yeast
- Egg wash (1 egg yolk + extra milk)
Method
- 1)
Warm a quarter cup milk to room temp. Add yeast and let it froth until it doubles in volume.
- 2)
In a standalone mixer fitted with a dough hook, combine flour, sugar, yogurt or sour cream, salt, and 2 large eggs mixed with milk (to reach a total of 200ml), and the milk-yeast mixture. Knead until the dough comes together.
- 3)
Keep the dough in the bowl, covered with a tea towel, and let it rise in a warm space until it has doubled in size, about 45min.
- 4)
After the 1st rise, cut the dough into 12 pieces. Shape them into buns, using a bit of flour on the working surface if sticky. Place them on a tray lined with baking paper. You can weigh the buns to make sure they are equal.
- 5)
Cover the buns again with a kitchen towel and let them rise a 2nd time for another 45min.
- 6)
Preheat the oven to 180C
- 7)
Mix an egg yolk with extra milk for the egg wash. Brush it on top of the buns.
- 8)
Bake the buns until they are golden and bouncy for 15-20min.
- 9)
Once out of the oven, cover them with a towel immediately to keep them soft.
- 10)
Optionally, sprinkle with icing sugar before serving.