Print Options:

Brioche Buns

Yields1 ServingPrep Time1 hrCook Time15 minsTotal Time1 hr 15 mins

IMG-20161005-WA0008

Ingredients for the dough:
 500 g Strong wheat flour
 150 g Cold water
 150 g Cold fresh eggs
 80 g Caster sugar
 9 g Salt
 25 g Cold fresh yeast
 200 g Butter (room temperature)

Process:
1

Mix together all the ingredients (except butter) using the hook, 5 minutes on slow speed to gather the ingredients then another 15 / 20 minutes on second speed to develop the dough or until the dough comes of the side of the bowl (you will have to stop the mixer from time to time to scrape the dough down from the bowl)
When the dough is ready then add all the butter and start mixing on second speed
Stop when all the butter is fully absorbed and the dough is well developed

2

First fermentation:
Remove the dough from the mixing bowl and place it into a container that can enable the dough to double up
Leave at room temperature (covered) for 60 to 90 minutes (it may take longer if your room temperature is below 20 degrees)

3

Knock back:
Once first fermentation is over, sprinkle a bit of flour on the brioche's surface, remove it from the container and give it a "knock back" to remove excess fermentation
To do so, flatten the dough and start folding the edges into the middle, this will strengthen the dough and apply the "knock back"
Place the dough back into it's container and place it overnight in the fridge (covered)

4

Shaping:
The following day, scale the dough into 60gr pieces, shape round and place the brioche on parchemin paper (leave enough space between them to avoid batching), egg wash then proof

5

Proofing:
Proofing may take up to 90 minutes at 26 degrees
You could use your own home oven as a proofer by placing a tray of hot water at the bottom to generate humidity
"Do not turn on the oven when proofing products in"

6

Baking:
Once the brioches have nearly doubled up, egg wash again then bake at 180 degrees until you get a lovely golden brown ish colour (it may take up to 15 minutes)