3 April, 2021
Brioche BunsPosted in : Baking on by : Sheila Tags: bread, Brioche, briochebuns, limitedingredients, yeastbread, yeastbuns, yeastdough
I have made much bread & buns in my adult life, particularly since I got my Kitchen-Aid mixer a few years ago, however, I have never made brioche buns. Side note – I have only knitted one thing that was brioche….it was difficult and I must try again.
Today, I made brioche buns. I believe they were successful – they smelled good, they tasted good, they almost held up the the po’boys and remoulade sauce – that makes them a winner as far as I’m concerned.
Ingredients: (Note: these are not fast – they will take at least 3 hours of rising time, plus mixing and baking. They can be mixed and rise once on one day, then go in the fridge til the next, take them out, warm them up, split them up and let them do their second rise then bake on day two if you like)
- 1 cup milk
- 2 TB water
- 2 tsp yeast
- pinch sugar (to feed the yeast)
- 2 TB softened butter
- 2 eggs
- 3 cups flour
- 1.5 tsp salt
- 2 TB sugar
Scald the milk in a small saucepan….basically, heat it up but don’t boil it. Add the water and let it cool down to lukewarm (95-105 degrees F). The milk cannot be hot or it will kill the yeasty beasties and then your bread will not rise!
Once the milk & water have cooled enough, add the yeast and the pinch of sugar, give it a quick mix and leave it for 5-10 minutes. When you come back, if your yeast is happy, it will be puffy and bubbling. I did this step in the bowl of my mixer.
Once your yeast has confirmed it is active, add the butter and the eggs and mix it. When your eggs have broken, add the salt, the second dose of sugar and a cup of flour.
When that’s incorporated fairly well, add another cup of flour.
This is where I messed up today – and I should know better – add the remainder of the flour a quarter cup at a time, letting it incorporate fully between each scoop. I goofed and put the entire third cup in and the dough was extremely dry and stiff. The dough is supposed to be slightly sticky, so keep that in mind as you are mixing.
Once your dough is right, put it into a greased bowl, cover it and let it double somewhere warm….and don’t forget about it. 🙂
Once it has doubled, push it down, split it into 8 reasonably even buns or 6 sub buns (which is what I did for supper tonight). I’m nerdy enough, I used a kitchen scale and measured each one to make sure they were somewhat even.
Put the buns back where it’s warm for about an hour – they won’t necessarily double, but they will get puffy.
Preheat your oven to 375 F. When it’s ready, pop the buns in and let them bake between 15 and 20 minutes.
You can beat up an egg and brush it over the top of each bun, then top with sesame seeds if you wish. I did not. I did, however, brush each one with a little butter when they were done.