Brioche Butchy “Vanilla

For the Brioche Butchy “Vanilla” first mix the milk with the crumbled yeast. Mix the egg with the crème fraîche, rum and vanilla pulp and add the milk and yeast mixture.

In the bowl of a food processor fitted with a dough hook, mix the flour, sugar and salt and add the above mixture. Knead this mixture slowly until it forms a ball. Now increase the speed and knead like this for 10 min. Then let the dough rise in a floured bowl for 1 hour in an oven preheated to 40 °C (and then turn it off!) – at room temperature the rising time is 2-3 hours, cover the bowl with food foil while resting.

Meanwhile, in a saucepan over low heat, warm the white chocolate, coconut milk and lime zest until the chocolate is completely melted, then set this spread aside.

After resting, divide the dough into ten equal parts. Now form these previously floured dough into nice balls, which you then arrange in the springform pan (24 cm diameter), leaving some space between the balls. This is followed by the second rising time of 1-2 hours in the oven preheated to 40 °C (and then turn it off!) or 2-3 hours at room temperature.

Preheat the oven to 160 °C. Brush the brioche with milk with the help of a pastry brush and then bake for 22 minutes, then

Preparation Tip:

The Brioche Butchy "Vanilla" is a brioche on Buchtel style with a spread of white chocolate and lime.

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