I am determined to overcome my reluctance for working with yeast, and as such I keep forcing myself to try these bread bakes.
It doesn’t come as naturally to me, nor do I get the same enjoyment as I would baking a cake, but somehow I feel I must get the hang of these yeasty things and just be done with it.
My brioche buns are supposed to be Paul Hollywood’s Brioches á Tête but without mini fluted tins and the patience to roll mini dough heads, they are just plain old brioche buns. All of the taste, none of the faff.
I used my muffin tin instead of the flutes, and ended up with roughly 20 palm sized brioche buns.
Paul’s ingredients list looked like this:
500g strong white flour
50g caster sugar
10g fast-acting yeast (which, annoyingly, is pretty much 1 and a half of a dried yeast sachet… I stuck in two sachets just so I didn’t have half a sachet floating about)
140ml full fat milk (I used semi-skimmed)
6 free-range eggs (5 for the bake, 1 for the egg wash)
250g softened unsalted butter (I used Stork)
My method altered from Paul’s slightly because I was using dried yeast that needed to first be activated. His original method can be found here, mine is below:
First, warm the milk on the hob. Once warm to the touch (not boiling!) take it off the hob and add the yeast, leaving for about 10-15 mins so that it became slightly frothy.
Mix together the flour, sugar, salt, milk & yeast mix and five eggs until it turns to a smooth dough.
Add the butter to the dough and mix again thoroughly. Put the dough into a bowl, cover and leave in the fridge overnight.
Take the dough out of the fridge and cut into 20 even pieces.
Using your hands, shape the dough pieces into balls, grease a muffin tin and pop the dough balls in. Cover and leave to rise in a warm place for an hour.
Preheat the oven to 200 and just before popping the brioche buns in, given them a quick egg wash and bake for 20 minutes, or until golden-brown.
They are pretty reliable to bake, and considering the huge amount of butter involved, are not overpoweringly sweet like other brioche recipes. We had them on the side, next to slow cooked spicy pulled pork and homemade slaw – they make a cracking burger bun alternative – but you could just have easily had them warm with jam and cream. Neither savoury, nor sweet, it sits firmly in the middle of the fence so you can use it either way.
I was pleasantly surprised by the outcome of this one. A half way house recipe for Brioche, and a step in the right direction for my yeasty journey!