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

1 egg

3.5 oz thickened cream

1/4 cup milk

1/4 cup sugar

1 tsp salt

0.5 oz fresh yeast

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.
  • Step 2 - Butchy brioche, extra moist!
    Knead on speed 1 during 5 minutes, then 10 to 15 minutes on speed 3.
  • Step 3 - Butchy brioche, extra moist!
    Leave the dough to rest for one hour. It should be twice its original size.
  • Step 4 - Butchy brioche, extra moist!
    Degas the dough by applying some pressure on it, and put in the fridge for at least one hour.
  • Step 5 - 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.
  • Step 6 - Butchy brioche, extra moist!
    Leave to swell in a hot spot for 2 hours.
  • Step 7 - Butchy brioche, extra moist!
    Mix the egg yolk with the milk, and brush the buns with it.
  • Step 8 - Butchy brioche, extra moist!
    Bake 20 minutes at 320°F (160°C).


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


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

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