Saturday, September 3, 2011

Brioche Buns ~ No special pan needed

Brioche Buns ~ No special pan needed
As shared from Once Upon a Plate by Mari
     Recipe yields 12 buns (approx. 3-inches in diameter)
     These make great breakfast, dinner and sandwich buns !
1 Tablespoon dry yeast
1/2 cup warm water
4 large eggs
1/4 cup granulated sugar (I use a scant 1/4 cup sugar)
2 teaspoons kosher salt
3 1/2 cups all-purpose flour
4 ounces unsalted butter, softened
Egg wash- 1 large egg beaten with 2 Tablespoons water
Optional: 1/4 cup poppy seeds for sprinkling tops
Method: (I do all the kneading with stand mixer & dough hook)
Line a sheet pan with parchment paper
Dissolve yeast in warm water, then whisk in 1/2 cup of the flour in order to form a loose paste. Allow to rise in a warm place until the batter has risen and fallen (this usually takes about 1 hour.)
Add eggs, sugar, salt and remaining flour to the fallen yeast mixture. Knead the dough until it is smooth. (I use the stand mixer with dough hook inserted.)  Add a little more flour if the dough is too sticky. Add the soft butter and knead until it is fully incorporated and the dough is smooth and elastic. Allow dough to rise in a bowl in a warm place until doubled; 1 to 2 hours. Cover bowl with a damp cloth or plastic wrap.
Preheat oven to 375˚F. Cut dough into 12 equal pieces and roll into balls, place on the prepared sheet pan. Allow to rise until almost doubled. Brush tops of the buns with egg wash (and sprinkle with poppy seeds if desired.)
Bake for 20 to 25 minutes until deep golden on the top and golden on the bottom of the buns.

Recipe adapted from Maria Sinskey

Click HERE to return to Once Upon a Plate (