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Brioche with crème fraîche
30 m active | 3 h total
Nutrition facts per serving:
  • Energy in kcal about 89
  • Fat about 2g
  • Carbohydrates about 14g
  • Protein about 3g
This is needed
This is needed for 32 pieces
Dough
  • 2 eggs
  • 500 g zopf flour
  • 100 g sugar
  • 1.25 dl milk
  • 1 tsp salt
  • 1 organic lemon, use grated zest only
  • 1 parcel dry yeast (approx. 7 g
  • 115 g crème fraîche
  • 0.5 tsp vanilla sugar
To bake
  • a little decorating sugar
  • 1 eggs, beaten
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And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar, yeast and lemon zest in a bowl. Whisk the milk and eggs, gradually mix into the dough, ensuring that the flour absorbs the liquid. Combine the crème fraîche and vanilla sugar, mix in, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 16 portions, shape into balls. Place 8 balls in a circle on a baking tray lined with baking paper. Make sure they are well spaced out. Halve the remaining balls to create 16 balls again. Place 8 of the balls on the inside of the circle and the other 8 on the outside, cover and leave to rise for a further 1 hr. until doubled in size.
To bake
Glaze the brioche with egg, sprinkle with sugar crystals. Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.