A brioche recipe without butter, perfect to share with the family: the Soft butchy brioche with chocolate chips. We love its particularly soft crumb, to which I added chocolate for even more indulgence! It can be enjoyed for breakfast or afternoon tea, a real comfort ...
If you've never made a brioche before, don't be afraid, I'll explain all the steps to follow in my recipe. This soft butchy brioche is not complicated to do: just allow a little time for the different shoots of the dough.
Butchy or buchty brioche, what is it?
It is a brioche originating in Germany, which has the particularity of being made without butter. Instead, we incorporate the fresh cream. The softness is incomparable (from my point of view, it is even softer than with butter).
Butchy brioche (or buchty) is usually prepared in square or rectangular dishes. I opted for an oval version but anything is possible! You just have to plan a fairly large dish to accommodate your small dough pieces. By the way, speaking of small dough pieces, they are rather practical for tasting and sharing!
What ingredients do you need to prepare this butchy brioche?
Flour : I used T65 but be aware that you can also opt for T45 or T55 flour. The smaller the number, the softer your buns will be.
Baker's yeast : I always opt for dry yeast to rehydrate (small granules). It keeps well and rehydrates in lukewarm milk.
Milk : you will need it to rehydrate the yeast and also to coat the brioche before placing it in the oven.
Light brown sugar : I always prefer to use this sugar in my brioches, and avoid white sugar.
Eggs : they bring texture and softness to the brioche.
Creme fraiche Cheese : this is what replaces the butter in the butchy brioche. Take it whole at 30% mg.
Salt : it is a flavor enhancer for the recipe, essential.
Chocolate chips: small nuggets to add to the dough for even more indulgence.
Agave syrup : it's optional but I like to add this unrefined sugar to my brioches out of the oven to give them a shiny side ...
How to make a butchy brioche without butter?
I advise you to use a pastry robot to make this brioche (like all brioches for that matter). Kneading by hand, of course, is possible, but it requires a lot more time and strength in the arms.
We start by rehydrating the yeast in lukewarm milk. It must not be too hot otherwise it will kill the yeast ... Then we pour this mixture into the bowl of the food processor and then cover with the other ingredients: flour, eggs, sugar, cream, salt. We then activate the dough hook for about 15/20 minutes.
At a glance the dough should become elastic, and gradually peel off the wall of the bowl. At the end of kneading, add the chocolate chips. A large container is lightly oiled, the dough is placed and it is covered with a cloth or cling film. It is placed in the refrigerator overnight for the first shoot. If you don't have time, you can grow it in a preheated 30 ° oven, covered with a damp cloth. It is the result of the growth that is important: it must double in volume.
Then, the dough is degassed and the dough pieces are cut. We model balls of dough of equal size that we place in a dish (round, square…). It's time to the second shoot : always in a warm place at home or in an oven at 30 °, covered with a damp cloth.
It only remains to coat the butchy brioche with milk using a brush and put in the oven for cooking! When you take it out of the oven, you can do as I did and cover it with a little agave syrup.
How to properly store your buchty brioche?
Know that your butchy brioche will be better freshly made. Take the opportunity to devour it among gourmets! If you are reasonable, I advise you to keep it in its dish, with cling film well sealed to prevent it from drying out.
It can be stored for a few days at room temperature.
Other recipes to try
If you like brioches, then I advise you to take a look at these other recipes from the blog: the Roasted hazelnut chocolate babka, the Kanelbullar Swedish cinnamon buns, the Hazelnut chocolate rolls, the Homemade donuts the soft recipe.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your lovely buns!
Soft Butchy Brioche with Chocolate Chips
- 100 ml Milk
- 8 g dry baker's yeast to rehydrate
- 500 g wheat flour T45, T55 or T65, it works fine
- 80 g Light brown sugar
- 2 eggs
- 20 cl whole heavy cream 30% mg
- 2 cc salt
- 80 g chocolate chips or + according to your tastes
- 2 cs Milk for the gilding
- Optional topping: agave syrup
- Start by rehydrating the yeast for 10 minutes in lukewarm milk (not too hot so as not to kill the yeast).
- In the bowl of the food processor, pour in the following order: the milk-yeast mixture, the flour, the eggs, the brown sugar, the cream, the salt. With the dough hook, mix everything for about 15-20 minutes on low speed. The dough should become elastic and start to pull away from the wall on its own.
- If it sticks too much, add a little extra flour (not too much otherwise it will lose its softness).
- At the end of kneading, add the chocolate chips (keep a little for the decoration).
- Lightly oil a large container and place the dough in it before covering with a tea towel. Refrigerate the first brioche sprout overnight. If this is not possible, make this growth in a warm oven 30 ° for about 1 hour. Regardless of the technique chosen, the dough should double in volume.
- Degas the dough with your hands. If the dough is sticky after it has sprouted in the oven, place the container in the refrigerator for 30 minutes. Cut about 12 equal pieces (the number depends on the dish you are going to bake the brioche in). Form balls and place them side by side in the dish. Add the nuggets that you had set aside by pressing them lightly on the dough pieces.
- Make the second shoot for 1 hour in a warm place (it can also be done in the 30 ° oven).
- Brush the brioches with milk using a brush then bake for 25 minutes, oven preheated to 190 ° traditional heat. It should swell and take on a beautiful golden appearance.
- As an option, cover it straight out of the oven with a little agave syrup.