Buchty
Another recipe from Cécile Decaux’s book… If you like bread-making and low-calorie brioches, order it at the first opportunity. It’s brilliant and, at under €13, it’s a present you can ask almost anyone for.
And to keep the booksellers’ network going, order it from one of them ^^.
Preparation
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Step 1
Make the dough: break the eggs into a mixing bowl, weigh them and top up with milk so you have 290 g.
Add the sifted flour, the yeast, 70 g of sugar (we’ll use the rest at the end) and the salt. Be careful that the yeast doesn’t come into contact with the salt (salt kills yeast). Knead it all and, after a few minutes, add 90 g of butter. Carry on kneading for a good dozen minutes. Finish with two minutes’ kneading by hand if you used your mixer’s dough hook.
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Step 2
Leave the dough to rise somewhere warm for 3 hours.
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Step 3
Put the dough on a floured worktop.
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Step 4
Divide it into 12 equal-sized pieces.
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Step 5
Shape each piece into a ball.
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Step 6
Melt the rest of the butter (40 g) with the rest of the sugar (40 g).
Dip the pieces in this mixture, then put them in a large buttered mould.
Leave the dough to rise again for 1 hr 15 in the oven at 30/35°C.
Bake for 25 minutes at 170°C.
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