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Baby
Brioche Buns Ingredients 2⅓
cups white bread flour 1
tablespoon granulated sugar ½
teaspoon salt 1
teaspoon easy-blend dry yeast 3
eggs ⅓
cup milk, plus extra for brushing 5
tablespoons butter melted and cooled 5
sugar cubes Sunflower
or vegetable oil, for greasing Good
–quality plum jam, to serve A
12-hole muffin tin Makes
12 Method 1.
Sift the flour, sugar,
salt, and yeast into a large bowl and make a well in the center of the mixture.
2.
Beat the eggs and milk together
in another bowl, reserving 1 tablespoon of the mixture in a separate bowl. 3.
Stir the butter into
the remaining liquid, then pour into the flour mixture and bring together to
make a soft dough using a fork. 4.
Turn out onto a lightly
floured surface and knead for 5-10 minutes, working in a little more flour
until the surface becomes smooth and dry. 5.
Put the dough in a
lightly greased bowl, grease the top of the dough with oil, wrap in a plastic
bag, and let rise in a warm place for about 1 hour until doubled in size. 6.
Meanwhile, cut out
twelve 4-inch squares of parchment paper and press into the muffin tin. 7.
Turn the dough out onto
a lightly floured surface and knead until firm and elastic. 8.
Divide the dough into
12 equal pieces and roll into balls. 9.
Place a ball of dough
in each section of the muffin tin, wrap the tin in a plastic bag, and let rise
in a warm place for 20-30 minutes until almost doubled in size. 10.
Gently crush the sugar
cubes to make coarse sugar crystals. 11.
Brush the tops of the
buns with milk, sprinkle with the sugar crystals, and bake in a preheated oven
at 400°F for about 15 minutes until risen, golden, and firm underneath. 12.
Transfer to a wire rack
to cool slightly. 13.
Serve warm with plum
jam. Note that went along with the
recipe: Made from enriched bread dough,
these irresistible little French buns make the perfect alternative to
traditional scones. I like them best
served warm, broken open and spread with homemade plum jam. Baby
Brioche Bunswere
made and prepared by Shirley-Ann Pearman Photography by Shirley-Ann
Pearman Recipe was taken from the Afternoon Tea by Susannah
Blake,the chapter on “Scones and Teacakes”,
Recipe is on page 32 “First published in the USA in 2006 by Ryland Peters &
Small”. PDF
Version of Baby Brioche Buns Please note that I didn’t have in 5
sugar cubes for crushing and sprinkling as noted above in method 10, I,
however, used granulated sugar and a little cinnamon for sprinkling. Please note that I didn’t have in Easy-Blend
Dry Yeast as noted for this recipe it was substituted with Fleischmann's
Yeast package. Please
also note that the kneading process was done with a KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, |
