If you’re looking a rich but light and fluffy bread bin recipe, I have the recipe for you. TodayI’ll be sharing my recipe for brioche buns, these are far superior to the ones you can buy in your local shops.
Brioche buns have increased in popularity, mostly due to how well they work with burgers. This is because the dough is enriched with both butter and egg, making for a richer, softer and moister bun.
Using this recipe, you can keep it plain or add in dried fruit or chocolate chips for a sweet alternative. It’s a pretty versatile recipe, for savoury or sweet.
Now, I am aware of the current situation in the world and how trying to buy even the basics is becoming harder each day. The recipes for the next 3 weeks were recorded before this outbreak – I’ll be returning to more basic recipes once the time comes.
Anyway, let’s get started, shall we?
500g White bread flour.
50g Fresh yeast.
50g Granulated sugar.
Before you get into the baking, you’re best to do some preparations. Start by weighing up all your ingredients, oiling a large bowl and getting any equipment you may need ready, such as a large mixing bowl or spatula.
To start, take your large mixing bowl and add in the white bread flour along with the salt and whisk until they are well combined.
You can then go ahead and add the remaining ingredients.
Start the mixer on a low speed to start and mix until a dough has formed. When the dough is completely mixed, it will have a softer consistency compared to a standard dough, this is due to the addition of butter and egg.
Generously flour your countertop, then give the dough a knead until it is smooth and elastic. Bring it into a ball shape, using your hands to round it off, then you can place it into a lightly oiled bowl and cover with clingfilm.
Allow the dough to proof for around an hour or until the dough has doubled in size (the time will vary depending on how warm it is where you’re leaving the dough to proof – try not to exceed 35/36˚c).
While your dough is proofing, it’s the perfect time to wash up and get clean – this is usually what I do. It will save you having a lot more washing up at the end, cleaning as you go along is honestly the best time saving thing you can do in the kitchen.
Once you’re cleaned down and the dough has proofed up, you can then go ahead and flour your surface and place the dough directly onto it. Now you’ll want to knock the dough back, this is simply the process of removing the gases that built up in the dough during the first proof.
Take the dough balls and round them off using the palm and side of your hand along with the countertop and round it off until its a smooth ball shape. Place around 6 on to a standard baking tray, these proof up pretty big and need space to expand. Cover with clingfilm and leave somewhere warm for roughly 30-45 minutes or until they have doubled in size again.
As mentioned earlier, the proofing time will really depend on how warm it it where you are or where you’re placing the dough, for me, I just keep mine on the countertop in the kitchen but you may need to find somewhere warmer or cooler. I also recommend preheating your oven to 200˚c/390˚f at this point.
Now that the buns have risen well, you’ll want to remove the clingfilm from on top and then place the trays into the preheated oven and bake for 12-15 minutes or until they are a very nice brown colour all over (these buns will colour well due to the dough being enriched).
You’ll know once the buns are done as they will have take on a consistent ‘golden’ brown colour and feel light when lifted up. Transfer from the baking tray onto a cooling rack, this will stop the buns going soggy on the baking tray.
So, there you go. My recipe for brioche buns, now all you need is to make some burger patties and you’ll be away!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Facebook, Instagram and Twitter. The YouTube video will be linked down below.