Sugared Crème Fraîche Brioche Buns (Galettes Bressane)

Ingredients

• 3.25 cup all-purpose flour (Plus a minimal amount for shaping; do not add excessive flour to the dough.)
• 0.25 cup granulated sugar (Divided between the dough and topping.)
• 2.25 tsp instant yeast
• 1 tsp fine sea salt
• 0.75 cup whole milk (Lukewarm, about 105°F / 40°C.)
• 1 large egg (At room temperature.)
• 4 tbsp unsalted butter (Melted and cooled slightly.)
• 1 cup crème fraîche (For the filling or topping.)
• 1 tsp vanilla extract
• 2 tbsp powdered sugar (Whisk into the crème fraîche.)
• 2 tbsp granulated sugar (For sprinkling over the crème fraîche before baking.)

Steps

1. 1

   In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt. Add the lukewarm milk, egg, and melted butter.

2. 2

   Mix on low speed until the ingredients form a shaggy dough, then increase to medium-low and knead until the dough is smooth, elastic, sticky, and lustrous, about 6 to 8 minutes. Resist adding extra flour; the dough will hydrate and become more workable during rising.

3. 3

   Cover the bowl and let the dough rise in a warm, draft-free place until nearly doubled, about 1 hour. The exact time will depend on room temperature.

4. 4

   Meanwhile, whisk the crème fraîche, powdered sugar, and vanilla until smooth. Refrigerate until needed.

5. 5

   Line a large baking sheet with parchment paper. Turn the risen dough onto a lightly floured work surface, using as little flour as possible, and divide it into 8 equal pieces.

6. 6

   With a gentle touch, shape each piece into a round bun and place the rounds on the prepared baking sheet, leaving space between them. Cover loosely and let rise again until puffy, about 30 to 45 minutes.

7. 7

   Heat the oven to 375°F / 190°C. Gently flatten each bun into a thick disk without deflating it completely.

8. 8

   Spread or spoon the sweetened crème fraîche over the tops of the buns, leaving a narrow border. Sprinkle the remaining granulated sugar evenly over the crème fraîche.

9. 9

   Bake until the buns are puffed and golden brown and the edges are set, about 20 to 25 minutes. The crème fraîche should be lightly browned in spots and the bread should sound hollow when tapped.

10. 10

    Cool the buns on the baking sheet or a wire rack before serving. They are best eaten the day they are baked.

Notes

The source page is membership-gated and does not expose its ingredient list or complete method in the provided excerpt. The quantities and detailed method above are therefore a reconstruction based on the dish description and standard galette bressane technique, not a verified transcription. Use minimal flour when shaping to avoid tough buns.

Nutrition per serving

• dessert
• sweet bread
• French baking
• baked
• vegetarian
• breakfast
• brunch
• yeast bread