Milky Brioche Buns
|
|
Milky Brioche Buns
|
| Servings | Prep Time |
| 20buns | 30minutes |
| Cook Time | Passive Time |
| 15minutes | 2.5hours |
|
|
Ingredients
- 350gr Plain flour
- 150gr Strong white bread flour
- 12gr Fresh yeast
- 60gr Sugar
- 50gr Softened butter
- 1tsp Salt
- 300ml Tepid Milk
- 1egg free range(for egg wash)
- 20ml Milk(for egg wash)
Instructions
- Combine the warm water, milk, yeast, and sugar in a bowl. Cover with plastic wrap and leave to stand for 5 minutes or until there are bubbles on the surface.
- Combine the flours and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until you have a crumbly mixture
- Change to the dough hook attachment, add the egg and the yeast mixture and knead on the lowest setting for 5 minutes, then add the salt. Continue to knead for another 5 minutes or until the dough becomes smooth, sticky and elastic.
- Knead a few times to form the dough into a ball, then place in a lightly greased bowl. Cover with plastic wrap and leave in a warm draught-free place until the dough has doubled in size (about 2 hours)
- Transfer the dough to a floured workbench, then punch down and roll into a sausage shape. Divide the dough into equal portions (about 35-40 gramms each)
- Form round balls and place on baking tray covered with baking paper.
- Preheat the oven to 200˚C.
- Let the dough rise again for 30 minutes.
- Mix the egg together with 20 ml of milk (egg wash) and brush each bun well with the egg wash and bake on the middle shelf for 15–20 minutes or until golden brown.
- Then cool on a wire rack before serving.