Friday, November 15, 2013

Brioche Whole Wheat Buns

Brioche Whole Wheat Buns


1⅓ cups white bread flour
1 cup whole wheat flour
1 tablespoon granulated sugar
½ teaspoon salt
1 teaspoon easy-blend dry yeast
3 eggs
⅓ cup milk, plus extra for brushing
5 tablespoons vegetable oil
5 sugar cubes
Sunflower or vegetable oil, for greasing
Good –quality plum jam, to serve
A 12-hole muffin tin
Makes 12


1.                  Sift the flours, sugar, salt, and yeast into a large bowl and make a well in the center of the mixture.
2.                  Beat the eggs and milk together in another bowl, reserving 1 tablespoon of the mixture in a separate bowl.
3.                  Stir the butter into the remaining liquid, then pour into the flour mixture and bring together to make a soft dough using a fork. 
4.                  Turn out onto a lightly floured surface and knead for 5-10 minutes, working in a little more flour until the surface becomes smooth and dry.
5.                  Put the dough in a lightly greased bowl, grease the top of the dough with oil, wrap in a plastic bag, and let rise in a warm place for about 1 hour until doubled in size.
6.                  Meanwhile, cut out twelve 4-inch squares of parchment paper and press into the muffin tin.
7.                  Turn the dough out onto a lightly floured surface and knead until firm and elastic. 
8.                  Divide the dough into 12 equal pieces and roll into balls.
9.                  Place a ball of dough in each section of the muffin tin, wrap the tin in a plastic bag, and let rise in a warm place for 20-30 minutes until almost doubled in size.
10.              Gently crush the sugar cubes to make coarse sugar crystals. 
11.              Brush the tops of the buns with milk, sprinkle with the sugar crystals, and bake in a preheated oven at 400°F for about 15 minutes until risen, golden, and firm underneath.
12.              Transfer to a wire rack to cool slightly.
13.              Serve warm with plum jam.

Brioche Whole Wheat Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from the Afternoon Tea by Susannah Blake,the chapter on “Scones and Teacakes”, Recipe is on page 32 “First published in the USA in 2006 by Ryland Peters & Small”.

Please note that I didn’t have in Easy-Blend Dry Yeast as noted for this recipe it was substituted with Fleischmann's Yeast package and instead of using melted butter, vegetable oil was used.  To make a little more than the original recipe all ingredients were doubled.

Please also note that the kneading process was done with a KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer,

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Shirley-Ann Pearman

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