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September 7, 2012
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Brioche Bun Recipe

Ingredients

  • 250g plain flour or bread flour
  • One 7g packet of dried yeast
  • 150ml warm milk
  • 50g unsalted butter or margarine
  • 2 tbsp caster sugar
  • Pinch of salt
  • One egg
  • 6 tablespoons of your choice of curd or jam
  • A few slices of fruit or berries (optional)


Equipment

  • Scales
  • Measuring Jug
  • Mixing Bowl
  • 6 hole muffin tin
  • Rolling board and pin
  • Spatula


Method

  1. Wash your hands and wipe down your surfaces.
  2. Heat the milk and add the yeast to activate it. Put them to one side for now.
  3. Measure out and cube the butter then put it to one side.
  4. Sift the flour, salt and sugar into your mixing bowel. Make a well in the middle.
  5. Pour the yeast and milk mixture (which should be bubbling slightly) into the well and gently mix the flour and liquid together. Add the cubed butter as you do so and mix until combined.
  6. Break the egg into the dough and resume mixing (it'll be quite sloppy at first, but stick with it). When it becomes stretchy, turn it onto a floured surface and begin kneading it until firm and slightly sticky.
  7. Rinse and dry your mixing bowl (or get out a clean one if you prefer) and put the dough ball inside. Place a damp teacloth or clingfilm over it and leave the dough somewhere warm for 30-50 minutes to proof (rise).
  8. While you're waiting, grease the muffin tray and dust it with flour.
  9. After the dough has risen, turn it out onto a flour surface and knead it for a few minutes (it should have become less sticky by now).
  10. Divide the dough into 6 equal pieces.
  11. Roll a piece into a sausage shape then use your rolling pin to roll it into a long strip (about 10cm/4" wide and 3 or 4 times that length). Use your spatula to keep the long edges straight and fold over or trim the ends so that they're also neat (it's important that you make sure of this to prevent leakages).
  12. Put a teaspoon of curd in the middle of the strip and spread it evenly, leaving a a small space (about a cm or half an inch) at each end (if you're using slices of fruit or berries you can also scatter a few about).
  13. Fold the strip lengthways and press the small ends together, leaving you with a 5cm/2" wide strip.
  14. Roll this strip up, then carefully place it into one of the holes of the tray, open side up. The bun should be about the same size as the bottom.
  15. Decorate the bun with some fruit slices or berries (optional).
  16. Repeat the last 5 steps for the other dough balls.
  17. Wrap the tray with cling film (you can use a damp tea towel again but you'll have quite a mess on your hands) and leave the buns to proof for another 30-50 minutes. They should be roughly doubled in size and muffin shaped.
  18. Preheat the oven to 180 degrees while the dough rises.
  19. Bake the buns in the middle of the oven for about 25-35 minutes. They should be slightly brown on top and sound hollow when tapped on the outside with the back of a metal knife.
  20. Removed the buns from the tray immediately. They should slide straight out of the holes. If, by chance, one of them has leaked, loosen it by running a thin knife or spatula around the edge.
  21. Place the buns on a cooling rack for 30 minutes before serving (to allow the curd to cool). They'll keep for 3 days in an airtight container, but are best eaten while still warm.


Tips

  • If you have a 12 hole muffin tray you can double up the dough by using twice the amount of curd/jam, flour, milk, sugar, butter and eggs. Increase cooking time by 5-10 minutes.
Well, here it is. My recipe for brioche buns. They make excellent snacks or breakfast foods.

Hopefully, I've described the exact method of folding it properly (it took me about half an hour to decide how to word it). ^^;

Anyway, you can use more or less any curd or jam you want for this (chocolate also works pretty well). I'd recommend curd though (since it's got a much richer flavour and reacts better to being heated).

Examples of brioche buns made with this recipe can be seen here: [link] [link] [link] [link] [link] [link]
Add a Comment:
 
:iconallya-sathyras:
allya-sathyras Featured By Owner Apr 1, 2013
I've juste made these, with blackberry jelly for 3 Buns and rhubarb for the 3 others. There too hot to eat, but they smells very gooooooood.
The only problem : I totally missed the rolls, and my muffins cups are obviously too small : the buns fall on the plate, and/or recoverd the cups...
I've got these kind of muffin cups : [link]
The only good shaped bun is the last one, even if it recoverd the cup ^^"
Next time, I will make smaller buns, or buy taller cups. And take care of the roll step ^^
Reply
:iconbisected8:
Bisected8 Featured By Owner Apr 1, 2013  Hobbyist Artisan Crafter
As long as they taste good, that's what matters. :thumbsup:
Reply
:iconallya-sathyras:
allya-sathyras Featured By Owner Apr 1, 2013
And they do !
Not enough sugar or jelly, but soft and light.
And I love the taste of yeast :D
Reply
:iconshinobixikyu:
ShinobiXikyu Featured By Owner Sep 8, 2012  Student Artisan Crafter
Oooh. I'm going to have to try and get my boyfriend to make these sometime (I can't bake at all. He's the one who does).
Reply
:iconbisected8:
Bisected8 Featured By Owner Sep 8, 2012  Hobbyist Artisan Crafter
Good luck to him then. :D
Reply
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