in France

Buttermilk brioches

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Ingredients for 12 servings:

  • 375 g flour
  • 1 packet of yeast (dry yeast)
  • 75 g sugar
  • 100 ml buttermilk, lukewarm
  • 1 tbsp rum
  • 100 g butter, melted
  • 2 eggs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Delicious for breakfast

Sift the flour into a bowl and mix with the sugar and yeast. Add the lukewarm buttermilk, rum, eggs, and butter and knead everything into a smooth dough. Let the dough rise in a warm place for 30 minutes. Punch it down and let it rise for another 30 minutes. Knead the dough thoroughly and divide it into the ramekins, letting it rise for a final 30 minutes. Bake at 220°C for about 15 minutes until golden brown. Tastes best warm with butter, jam, Nutella, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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