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Ingredients for the Brioche Buns
- All-purpose flour
- Dry active yeast (2 1/4 tsp)
- Caster sugar
- Whole egg
- Sea salt
- Butter and olive oil
- Powdered sugar for dusting
Photo credit: © Eatwell101.com
How to make the brioche buns
Here are the basic steps for the recipe:
- Make the dough – Mix flour, sugar, olive oil, salt, yeast, warm water, and beaten egg. Knead 10 minutes until smooth and elastic.
- First rise – Cover and let rise 1 hour until doubled. Punch down.
- Shape – Divide into 4 portions (~130 g each), roll out thin on an oiled surface, brush with melted butter, roll into ropes, and form loose spirals.
- Second rise – Place on parchment, flatten slightly, cover, and rise 1 hour.
- Bake & finish – Bake at 360°F (180°C) for 15 minutes. Cool, brush with butter, and sprinkle with icing sugar.
Photo credit: © Eatwell101.com
How to Make Soft Brioche Buns
by eatwell101
Yield: 4 buns
Prep Time: 210 min
Cook Time: 20 min
Make these brioche buns for an amazing Sunday brunch!
Ingredients
- 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
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Instructions
- 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.
- Knead the dough for about ten minutes by hand (or with a stand mixer). It should become flexible and elastic.
- Then cover the bowl with a clean cloth and let rise for 1 hour. The dough should double in volume.
- De-gas the dough by strongly pushing with both fists.
- 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.
- 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.
- Divide the melted butter into four portions and spread on the surface of the flattened dough (I used a silicone brush).
- 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.
- 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.
- 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.
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