Bread is one of my favourite things to make on a day where you have plenty of time to spare. It’s so relaxing and needs a lot of love and care. With Brioche, time is definitely the key ingredient due to the 6-24 hour rising time. And yes, I know you just thought ‘hell no, 24 hours!’ That’s exactly what I thought but it is really easy to make the night before, let it rise overnight and bake off in the morning. Perfect for a weekend breakfast or a fancy brunch! Whenever I bake homemade bread I always wonder why I don’t make it more often, and that’s exactly what I did with this. These sweet little buns are deliciously buttery with a rich flavour (thanks to the long rising time) and are irresistible toasted with some fig jam. Fig jam has become my new favourite conserve. I don’t particularly like figs but my oh my do I love fig jam. If you’ve never had it, go and get some. If you live in the UK, you can get a jar from Carluccio’s an italian cafe. Anyway, back to the Brioche. For some of my buns I added a Lemon glaze to the top which worked really well but didn’t override the buttery goodness of the brioche. Some other variations I would love to try are; popping a block of chocolate in the center before baking, adding raisins, adding a lemon cream cheese filling and maybe trying an orange glaze. If any of you have tried these before, let me know if they are as luscious as plain brioche are. I really can’t stress enough how great these are, so go and bake some of your own cute little bubble-top brioche.
Ingredients – Makes 16 buns
Recipe adapted from Salad in a jar
- 1/4 cup warm milk
- 3 eggs, room temperature
- 1-1/4 teaspoon salt
- 3 tablespoons sugar
- 170g/12 tablespoons butter, room temperature
- 1 cup bread flour
- 1 and 3/4 cup all-purpose, unbleached flour
- 2 and 1/4 teaspoons bread machine or instant yeast
- 1 egg + 1 tablespoon milk whisked together well.
Put all your ingredients into a stand mixer and mix on low until everything is incorporated using a dough hook attachment. Increase speed to just below medium and continue to knead for 15 minutes. The dough is ready when it is soft, elastic and slaps around the bowl. Let your dough rise in a clean bowl, covered in a warm place for 1-1/2 to 2 hours in warm place. After rising, use a spoon to release the dough from the edges of the bowl to let out some of the air. Cover the bowl with cling film and place in refrigerator for 6-24 hours. This part is very important, don’t skip this step.
Tip the dough onto a floured board and cut in half. Cut each half in half so that you now have four equal pieces. Cut each of those in half so that you now have 8 balls and then cut each of those in half again so that you are left with 16 balls. If you only have 8 brioche moulds, like I did, then place half your balls back in the fridge for another batch later. Take a small piece of dough off of each piece and roll the rest of the dough into round balls. Place these into the buttered brioche moulds, taking the little piece of dough your tore off earlier and shaping them into smaller balls, placing it on top of the bigger pieces already in the moulds. Cover all with tea towels and rise in warm place until almost double, about an hour.
When rolls have risen, brush with glaze taking care not to let glaze pool at the edges between the dough and the hold. If using individual brioche pans, place the pans on a baking sheet so that the brioche don’t brown too much on the bottom. Preheat your oven to 425F/218C. Then reduce temperature to 375F/190C and bake rolls for about 15 minutes. Remove from oven and allow to cool for a couple of minutes before turning out onto a cooling rack.