Preparation time: 30 min
Resting: 3 h
Cooking time: 20 min
Ingredients list for Brioche Buns
For 4 soft buns:
- 3 cups (300g) all-purpose flour
- 1 packet dry active yeast (2 1/4 tsp)
- 1/3 cup (60g) caster sugar
- 1 whole egg
- 1/2 cup (115mL) warm water at 100-110°F (35°C – 45°C)
- 1/2 tsp fine sea salt
- 1 3/4 ounce (50g) butter, at room temperature, plus more melted butter for brushing the rolls
- 1 tablespoon olive oil
- Powdered sugar for dusting
1. Put the flour in a bowl and add the sugar, olive oil and salt. Put dry active yeast in the bowl too. Add warm water and the egg — slightly beaten — to the preparation.
2. Knead the dough for about ten minutes by hand (or with a stand mixer). It should become flexible and elastic.
3. Then cover the bowl with a clean cloth and let rise for 1 hour. The dough should double in volume.
4. De-gas the dough by strongly pushing with both fists.
5. Divide the dough into 4 parts — about 4 1/2 oz (130g) each for me — working with lightly oiled hands so that the dough doesn’t stick to your fingers.
6. Finely flatten each ball of dough on a lightly oiled work surface. Spread the dough as thinly as possible with a rolling pin so you can see the countertop through.
7. Divide the melted butter into four portions and spread on the surface of the flattened dough (I used a silicone brush).
8. Then roll the dough to form a long, thin sausage. Make a spiral without tightening too much so that the dough has room to rise.
9. Place the dough spirals on a plate covered with parchment paper, and then flatten the spiral a little. Leave to rise under a cloth for an hour.
10. Preheat your oven to 360°F (180°C) and bake the buns for 15 minutes. Place on a wire rack to cool, brush with melted butter and sprinkle with icing sugar. Enjoy your Ensaimadas once they have cooled.