Butchy brioche, extra moist!

8 servings
4 hours
20 min
Very Easy
An easy and really moist recipe!


Number of serving: 8
2 cups flour (250 gr)

1 egg

3.5 oz thickened cream (100 gr)

1/4 cup milk (50 ml)

1/4 cup sugar (40 gr)

1 tsp salt

0.5 oz fresh yeast (12 gr)

1 egg yolk

2 Tbsp milk


  • Step 1 - Butchy brioche, extra moist!
    Put in a stand mixer bowl the flour, the sugar, the salt, the egg, the cream, the milk and the yeast. Make sure the yeast doesn't touch the salt or the sugar.

    Knead on speed 1 during 5 minutes, then 10 to 15 minutes on speed 3.
  • Step 2 - Butchy brioche, extra moist!
    Leave the dough to rest for one hour. It should be twice its original size.
  • Step 3 - Butchy brioche, extra moist!
    Degas the dough by applying some pressure on it, and put in the fridge for at least one hour.
  • Step 4 - Butchy brioche, extra moist!
    Take out of the fridge, an form 16 little balls of 1 ounce weight. Put them in a greased square mould. Leave to swell in a hot spot for 2 hours.
  • Step 5 - Butchy brioche, extra moist!
    Mix the egg yolk with the milk, and brush the buns with it. Sprinkle with sugar. Bake 20 minutes at 320°F (160°C).
  • Step 6 - Butchy brioche, extra moist!
    That's it !




You can keep this brioche for around 2 days in a closed tupperware.


Butchy brioche, extra moist!, photo 1Butchy brioche, extra moist!, photo 2Butchy brioche, extra moist!, photo 3Butchy brioche, extra moist!, photo 4Butchy brioche, extra moist!, photo 5Butchy brioche, extra moist!, photo 6


Rate this recipe:

Related recipes