Sunday, 9 October 2011

Brioche Buns

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I have been planning on making brioche for quite a while and I finally got around to making it over the weekend. Like most bread its quite a long winded process but it sure is worth it! I started the bread in the evening and baked it in the morning. The house filled the most delicious smell and we ate them warm with jam. Its definitely not something that you would make weekly (see butter) but its fantastic for a special treat. They're great with jam or alongside a big bowl of soup and would be great to take on a picnic.

I stuck with the original recipe from Bon Appetit

Makes 12 buns
You will need-
  • 1/4 cup of warm water
  • 1/4 cup of milk
  • 3 tsp active dry yeast (I used 1 7g sachet)
  • 2 3/4 cups plain flour
  • 1 1/2 tsp salt
  • 3 large eggs at room temperature
  • 3 tbsp sugar
  • 12 tbsp unsalted butter at room temperature (6oz)
  • 1 large egg beaten and combined with 1 tsp water (for the glaze)
Begin by combining the water, milk and yeast in a bowl of a stand mixer with a paddle attachment and let it stand for around 8 minutes until the yeast dissolves. Mix occasionally during this time.

Next add the flour and salt and mix on a medium speed until lumps form. Scrape the sides down occasionally. This will take 1-2 minutes. Now add the eggs 1 at a time and mix until combined after each addition. Mix for around 3 minutes till the dough is smooth. Reduce the speed to low and add the butter 1 tablespoon at a time. Once you have added the butter turn the speed up to medium high and beat until the the dough pulls away from the sides of the bowl and climbs the paddle (8-9 minutes) The dough will be super silky, smooth and shiny.

Lightly butter a large bowl and transfer the dough to it. Cover the bowl with clingfilm and leave it to rise in a warm place till it has doubled in size. (1 hour 15 minutes to 1 hour 30 minutes)

Gently deflate the dough by lifting around the edges and then dropping the dough back into the bowl. Repeating as much as needed. Cover the bowl tightly with the clingfilm and place in the fridge deflating the dough the same way every 30 minutes until it stops rising (around 2 hours). Chill the dough overnight.

In the morning butter a muffin tin and then divide the dough into 12 pieces.  Cut those into 3 pieces then roll the pieces into small balls. Add 3 balls into each cup, cover with greaseproof paper and leave in a warm place to rise for around an hour. The dough will rise between 1/2 inch to an inch above the rim of the muffin tin.

Pre-heat your oven to 200C and when the dough is ready brush with the egg and water mixture along the top. Be careful not to drip it between the dough and pan as it will affect them rising in the oven.

Bake the brioche in the oven until golden brown for around 20 minutes. If the start to brown too quickly cover with baking foil. When ready, transfer to a wire rack and cool for 10 minutes and then get stuck in.

Have you noticed the print button under every post? You can now save and print a pdf version of all the recipes I post on here minus the pictures.

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