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Cooking
Brioche Buns
· 10 servings
Starting the dough
In a bowl, combine the milk, yeast, egg and half of the flour. Mix well, then sprinkle the remaining flour on top. Let it rest for 30–40 minutes. You'll know it's ready when the top layer of flour starts to crack.
Making the main dough
Add the sugar, salt, egg and one cup of flour to the base mixture. This is where it really helps (unless you're a bodybuilder) to use a stand mixer with a dough hook. Mix for a minute or two, until everything comes together nicely.
Adding the butter
Add the rest of the flour and let the mixer knead for at least 10 minutes, until the dough reaches the right consistency. Then start slowly working in the butter. For a moment it'll look like a total mess, but in the end you'll have a gorgeous, buttery-smelling dough.
First rise and knock back
Cover the dough and let it rise at room temperature for 2 hours. Then knead it again by hand.
Overnight rise
Cover the dough with plastic wrap, pop it in the fridge and go to sleep! It should rise for at least 5 hours. In the morning, take the dough out of the fridge and it's ready to use.
Chocolate-filled buns
The first time, I chose to tear off small pieces of dough, roll them into balls and place them in a prepared muffin tin. I filled some of the balls with pieces of milk chocolate.
Tip: brioche swirls
Roll out the dough, sprinkle with cocoa and sugar, and scatter over small pieces of butter. Then roll it up and slice into rounds. Place the prepared "swirls" on a baking tray lined with a mixture of 150 g brown sugar, 100 g chopped almonds and 150 g melted butter.
Baking
Let the buns rise a little longer in the tin, then bake for 10–15 minutes in an oven preheated to 200°C. Brioche is best fresh – still warm, with butter and jam.