🦭 Brioche Bun Recipe Bread Machine

Allow the dough buns to almost double in size and then using a piping bag with a nozzle to suit the thickness of cross you wish to apply, pipe crosses on top of the buns. Then spray with the prepared glaze. If you do not have a spray bottle brush with glaze prior to crossing. Turn oven on to 180°C. If oven is slow to heat up allow 10 minutes Start with mixing your dough. Put the flour, sugar, salt and yeast in the bowl of your stand mixer. Mix together to combine. Put the milk and butter in a measuring jug and heat for 20-30 seconds in the microwave, until the butter starts to melt (make sure the mixture is not too hot otherwise it might kill your yeast). From the long side, roll the dough into a log and cut in 12 rounds using a serrated knife. Arrange the rounds in the greased baking dish. Cover with a damp towel and let proof in a warm space for 35 minutes. Preheat the oven to 375° F. Bake the cinnamon rolls for 15 to 20 minutes, until golden brown. Place dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes. Preheat the oven to 350 degrees F (175 degrees C). Tear the brioche into bite-sized pieces and soak them in a mixture of eggs, milk or cream, sugar, and your desired flavors (such as vanilla, cinnamon, or chocolate). Bake until golden and set. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream. Instructions. In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic This recipe works well with 75-150g of an active sourdough starter with 100% hydration. For a stronger sourdough flavor, use more starter. Or make my sourdough cinnamon rolls! For brioche dinner rolls and burger buns, check out my recipe for vegan brioche buns. Unfortunately, this recipe won't work with 1:1 gluten-free flour. Make a well in the center of the flour/raisin mixture. Set aside. Melt butter in the microwave for 30-40 seconds on high power, until just melted. Remove from microwave and add the ¼ cup of milk. Stir with a fork then add the egg and egg yolk and stir again until well mixed. Instructions: In a medium bowl, mix the yeast with the lukewarm milk. Crack in the eggs and whisk them in. Stir in the vanilla extract. Sift flour and salt into the bowl of a standing mixer and stir in the sugar. Add the wet ingredients and mix for 2 minutes (using the paddle attachment) on low speed. In the bowl of a stand mixer with the hook attachment on medium speed, combine the warm milk, yeast, sugar, and eggs. Pro tip – while most doughs can be kneaded by hand, a brioche is rich in butter so, it is best to use a stand mixer for kneading. 258 g Milk, 75 g Sugar, 200 g Eggs, 12 g Active dry yeast. Use the paddle attachment, and just mix the flour and sugar together lightly on medium speed. Make a shaggy dough. Add in the dairy free yogurt, vanilla, and bloomed yeast mixture. Then mix the dough on medium speed with a paddle attachment until it forms a shaggy dough, about 3-5 minutes. Add in the vegan butter. Lightly grease 12 individual brioche molds or the cups of a standard muffin pan. On a lightly floured work surface, roll the dough into an 8” x 24” rectangle. Brush the surface with the egg wash and sprinkle the filling (minus the 1/4 cup for the topping) evenly over the surface, leaving a 1/2” bare strip of dough along one of the long sides. .

brioche bun recipe bread machine