Luxurious Crumble Buns Recipe: A Rich, Buttery Delight for Any Occasion

Delve into the world of gourmet baking with this luxurious tear-apart brioche recipe, perfect for those who love soft, airy, and buttery bread. Each piece of this brioche tears apart effortlessly, revealing a texture that is both light and deliciously tender. Using a firm, sweet sourdough deepens the flavors, allowing the subtle sweetness and buttery notes to really shine through.

Why you'll love this: This shareable brioche combines the classic elegance of French pastry with the joy of sharing bread. It’s not just about its rich flavor and feather-light texture: this recipe is also about bringing people together. The individual sections make it easy for everyone to take a bite, and the beautiful golden crust is irresistibly appetizing. Whether you’re a seasoned baker or a novice, this recipe strikes the perfect balance between simplicity and sophisticated results.

Perfect opportunity: Ideal for a variety of events, from a Sunday brunch to an elegant afternoon tea, or even as a special treat at family gatherings and holiday meals. This brioche also makes a thoughtful homemade gift, offering a personal touch to show care and affection for your loved ones during the festive season.

Baking tips: Achieving perfection with brioche requires patience and attention to detail:

• Make sure all ingredients, especially butter and eggs, are at room temperature to make mixing easier and get a smoother batter.
• Do not rush the fermentation steps; proper fermentation is essential to developing the right flavor and texture.
• When incorporating the butter, add it in stages to ensure it is completely emulsified into the dough, creating that classic brioche richness.

Recipe details:

• Ingredients:
  • Sweet and firm starter:
    • 25 g sourdough (sourdough or yeast based)
    • 75 g bread flour
    • 35 g of water
    • 13 g sugar

  • Brioche dough:
    • 200 g bread flour
    • 35 g sugar
    • 4 g of salt
    • 75g of milk
    • 1 egg (about 55 g)
    • 70 g unsalted butter, softened
    • All prepared sweet and firm starters
  • Optional: Slivered almonds for garnish
• Method:
  1. Prepare the starter:
     • In a bowl, mix the sourdough starter, flour, water and sugar. Let the mixture ferment until it triples in volume, which usually takes 7 to 8 hours at 27-28 °C. This pre-fermentation process is essential for developing the flavor and structure of the dough.

  2. Make the dough:
     • In a bowl, mix the flour, sugar and salt. Stir in the milk and egg to form a coarse dough.
     • Gradually add small pieces of softened butter while kneading continuously until the dough is smooth, elastic and passes the windowpane test: a thin, translucent membrane can be stretched without tearing, indicating well-developed gluten.
     • Let the dough do its first rise for 2 hours at a lukewarm temperature (around 28°C), where it should double in volume.
  3. Form the brioche:
     • After the first rise, divide the dough into 8 equal portions. Shape each portion into a smooth ball and let rest for 15 minutes.
     • Place these balls in a greased 20cm x 20cm (8in x 8in) pan, leaving a little space for the dough to rise.
     • Cover and let rise again until doubled in size, making sure it is airy and puffy.
  4. Bake the brioche:
     • Preheat your oven to 180°C.
     • Just before baking, brush the surface of the dough with beaten egg yolk to give it a golden, shiny finish. Optionally, sprinkle with flaked almonds for a nutty crunch.
     • Bake for 20 to 25 minutes or until the top is golden brown and the brioche sounds hollow when tapped.
     • Remove from oven and allow to cool slightly before unmolding.

This brioche to share is not only divine, but it also creates a stunning presentation that will be the talk of every gathering. Its tender, luxurious crumb, enriched with butter and the subtle complexity of a fermented sourdough, makes every bite a delicious experience. Enjoy this brioche fresh for optimal texture and flavor, ideally paired with your favorite spreads or simply on its own.