Brioche buns

Votes: 3

Time: 3 hours 40 minutes
Complexity: easily
Quantity: 12 buns

Start your morning the French way with a cup of coffee and a warm, rich brioche. These famous French pastries, immortalized in Manet's still lifes, have been considered a Sunday breakfast classic in their homeland for centuries. They are loved for their airy texture and light, crispy crust. Baking brioche is simple, but time-consuming. So, be patient, and you'll end up with a delicious brioche, even if you're a beginner. For the perfect taste, cut the brioche in half and spread with butter. Or try a more sophisticated serving with a scoop of berry sorbet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 packet (7 g) of active dry yeast
1.5 cups warm milk (40° - 45°C)
0.5 cups sugar plus 1 tablespoon sugar
2 tbsp. l. olive oil
2 egg yolks
4.5 - 5 cups of premium flour
0.5 tsp salt
1 egg white
Sorbet, jam or honey for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, dissolve the yeast in warm milk. Stir in 1 tablespoon of 0.5 cups of sugar and olive oil. Let sit for 10 minutes until the mixture foams.
Add the yolks to the mixture and mix well. Stir in 1 cup of flour, the remaining 0.5 cups of sugar, and salt. Cover with plastic wrap and leave in a warm place for 1 hour.

Using a whisk, whisk in the remaining flour, 0.5 cups at a time, using a wooden spoon if necessary when the dough becomes stiff. Turn it out onto a floured surface and knead for 5 minutes until smooth, adding flour 1 tablespoon at a time as needed to prevent the dough from becoming too sticky.
Place the dough in an oiled bowl and roll it around to coat the surface. Cover with plastic wrap and let it rise in a warm place for 1 hour, until the dough has doubled in size.
Divide the dough into 12 equal pieces, rolling each into a ball. Place the balls in muffin tins and set them in a warm place for another hour until the dough has doubled in size.
Preheat oven to 190°C. In a small bowl, whisk the egg white and sugar until the sugar is completely dissolved.

Bake the buns for 18–20 minutes until golden brown. Then remove them from the oven and brush them with beaten egg white. Cool the buns in the pans.
To serve, cut the brioche in half and fill with a scoop of sorbet.

Author of the recipe - Pamela Sheldon Jones, a cookbook author, has won the Publicist's Prize for her writing "with a focus on health."

Categories:

recipe / Breakfast / Bakery / Savory pies and buns / French cuisine

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