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Ne cherchez pas le goût du beurre, cette brioche n’en a pas…la matière grasse est apportée par la crème fraîche…j’ai utilisé de la crème à 30%MG, pas très light mouais j’avais un pot dans le frigo que je devais absolument utiliser !
Cette brioche est délicieusement moelleuse et je l’ai trouvée sucrée juste comme il faut, ni trop, ni trop peu…pour les amateurs de brioche sucrée, je vous conseille de monter jusqu’à 100g de sucre ou de l’accompagner de confiture ou encore de pâte à tartiner !
Préparation
Mélanger la farine tamisée avec la levure, le sucre et le sel. Ajouter les œufs puis la crème fraîche, mélanger. Ajouter le lait préalablement tiédi et pétrir au moins 10 min. La pâte doit être bien lisse, souple et légèrement collante.
Transvaser dans un saladier, couvrir et laisser doubler de volume.
Dégazer. A ce moment, soit vous poursuivez la recette, soit vous entreposez votre pâte au frigo pour la nuit (comme je l’ai fait).
Diviser la pâte en petites boules de 45g env. et les disposer dans un moule beurré (ou un cadre) en les espaçant légèrement. Couvrir et laisser lever.
Préchauffer le four à 180°C. Dorer la brioche avec les 5ml de lait (vous pouvez aussi dorer la brioche à l’œuf si vous préférez pour un résultat plus brillant) et enfourner 25-30 min env. Couvrir d’une feuille alu en cours de cuisson si la brioche dore trop vite.
Laisser refroidir puis parsemer d’un léger voile de sucre glace.
D’après cette recette…
