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Classic French Brioche Buns Recipe

These buttery buns are bursting with flavors. The dough is very interesting with lit of butter and process can feel lengthy as it requires overnight refrigeration. Best for breakfast in cold wintry days.

  • Prep time:
  • 15 minutes
  • cook time:
  • 15 minutes
  • serves:
  • 8

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Non-vegetarian

Level : Moderate

Cuisine : French

Course : Bread

Recipe Notes

Egg Wash = 1 egg+1 tbsp water/milk as egg wash

Tags

  • Starter Food
  • #Bakedrecipecontest
Ingredients

Ingredients For Classic French Brioche Buns Recipe

Methods
  • 1. Blend eggs and water in a mixer till just mixed.
  • 2. In stand mixer bowl, combine flour, sugar, yeast, and salt. Give it a whisk.
  • 3. With hook attachment, run the machine on low speed. Slowly keep adding the egg mixture till all is used up. Keep the machine running for 7 minutes after addition of eggs.
  • 4. Once the dough has come together, add tablespoon of butter to the dough and run the machine for 10-15 minutes after addition of all the butter.
  • 5. Transfer the dough to very lightly floured clean kitchen work station. Wrap the dough in cling film and leave it to rest in the bowl for 1 hour on the kitchen counter.
  • 6. Place the dough on floured surface and gently punch it down to release air. Fold the dough from all four sides, like an envelope. Place the dough in the floured mixing bowl seam side down and cover with cling film. Refrigerate the dough for 8 hours or overnight.
  • 7. Remove the dough from refrigerator and place it on clean floured surface.
  • 8. Divide the dough in 16 equal pieces. Bring edges of the dough together and pinch together to seal them. Press down a little and rotate the ball with your palm into a smooth round shape.
  • 9. Line a tray with ovenproof parchment paper. Dust it with flour and place the balls on it. Refrigerate again for 20 minutes.
  • 10. To shape the traditional Brioche bun, roll the ball into a small thick log. Leaving an inch from the top, make indentation so that the neck looks distinctly narrowed and two separate parts are seen, a small head and fat trunk.
  • 11. Make a hole in the trunk/body and twist the head through the hole and close any gap seen.
  • 12. Place them back on the baking tray and leave them on kitchen counter till doubled in size.
  • 13. Meanwhile, preheat oven to 375 deg f for 10-15 minutes. Brush the tops with beaten egg mixture. Bake for 12-15 minutes till golden brown in color.
  • 14. Remove from oven and transfer to wire rack to cool.
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