After making homemade fresh cheese, we had some whey left over. I decided to replace the butter in the recipe with this liquid. The result is astonishing. A creamy and fluffy brioche. A delight when paired with homemade spread.
In the bowl of your mixer, combine flour, baking powder, sugar, and salt. Add the buttermilk, egg, and softened butter.
Then knead for 10 minutes in the mixer on low speed until the dough pulls away from the sides... Be careful not to run the mixer too fast to avoid overheating the dough.
Let rise for 1 hour near a heat source under a damp cloth. Punch down the dough and form 4 nice balls.
Place in a loaf pan suitable for the size of the balls. Let rise for 30 minutes covered near a heat source.
At the end of the rising, brush the surface of the brioche with milk using a pastry brush. Bake for 40 minutes at 180 degrees in a preheated oven.
To finish
0 servings
5
TH 
EN