Brioche dough tends to be heavy, as it is an enriched dough. This means that, in addition to the usual suspects to make bread, such as flour, water, salt and yeast, brioche dough includes egg, butter & full-fat milk.
These buns, however, are light, airy, soft. So we have an enriched dough with a great taste, and not a heavy dough, with which brioche is usually made.
Making these homemade buns, with a neutral taste, so that they can be made sweet or savory choices and to enjoy them in many different ways:
☛ Plain to accompany a meal or make sandwiches & hamburger. Since they are not sweet at all by choice.
☛ Plain to accompany a meal or make sandwiches & hamburger. Since Cut in half and spread with butter and jam for a pleasant, hearty breakfast, they are not sweet at all by choice.
☛ Filled with chocolate, praline, jam of our choice or chestnut cream spread, like the ones here, to make them more festive… and which are our preference for Christmas Day.
You decide, choose and make the most delicious fluffy brioche buns for incredible combinations.
Making these homemade buns, with a neutral taste, so that they can be made sweet or savory choices and to enjoy them in many different ways:
☛ Plain to accompany a meal or make sandwiches & hamburger. Since they are not sweet at all by choice.
☛ Plain to accompany a meal or make sandwiches & hamburger. Since Cut in half and spread with butter and jam for a pleasant, hearty breakfast, they are not sweet at all by choice.
☛ Filled with chocolate, praline, jam of our choice or chestnut cream spread, like the ones here, to make them more festive… and which are our preference for Christmas Day.
You decide, choose and make the most delicious fluffy brioche buns for incredible combinations.
Yours!
Merry Christmas!
| work: 1h:00′ | time: 4h:00′ | medium: |
★Click on the pictrures to learn more.
Ingredients for many Brioche Buns
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First we put the milk, the sugar, the yeast in the glass with the warm water and we mix. We leave them aside for a while. In a small bowl, lightly beat the 1 egg and leave it aside for a while. In the fixed mixer bucket, with the hook attachment, put the flour, butter and salt. Stir for a few minutes and immediately add the yeast mixture, beaten egg and spices, if used. Knead for 10΄ on medium speed until the dough comes off the pan and is soft. |
Meanwhile, add a little flour to the workbench and lightly grease a large bowl in which we will put the dough to rise. With lightly oiled hands, empty the dough from the mixer bucket onto the flour and knead it by folding it gently for 10΄. We do NOT add any more flour. |
Form a ball and put it in the oiled bowl. Roll it well to oil the dough. Cover with a transparent film and a soft fleece towel. Leave it in the warm for 1-2 hours, depending on the room temperature. |
When the dough rises, press it slightly to deflate and spread it on the workbench. |
The dough is a lot, we can use half to make our brioche buns and the other half we close it in a multi-bag and put it in the freezer for future use. With the dough cutter we cut pieces of dough of 45 grams, smaller or even bigger if we want. |
Always having our hands lightly oiled, we roll each piece of dough on the workbench and with our hand we form a ball. |
We put the dough balls in a form of our choice or simply in an oven dish covered with non-stick paper. Cover with a transparent film and a fleece blanket and set aside for about 30 minutes for the dough to rise again. |
Brush the buns with beaten yolk, very gently so that they do not deflate. Bake on the lower oven rack with hot air fan at 190℃, 374℉, Gas Mark 5 for 20-25΄. Leave them to cool and with a pastry cone we fill them from the side with filling of our choice. |
Author Zambia G. Sifaki
